Redneck Epicurean's Note:
BHG always sends me recipes and, honestly, vary rarely do I try them. This one caught my eye and I made them for my holiday goodie trays. So easy and a great way to use up excess caramels and the almond bark or chocolates you have. I dipped mine in colored sugar and they were a total beauty and so rich and delicious. Give them a try for any holiday - color the chocolate and use colored sprinkles. I put those fancy cocktail toothpicks in my caramels before dipping. This made them so much easier to dip and serve.
My Private Note
Units: US | Metric
- 1 (14 ounce) bag caramels (48 count)
- 1 lb chocolate-flavored candy coating or 1 lb vanilla candy coating
- 2 cups chopped nuts (or anything you can think of that your can dip these in)
- 1Unwrap the caramels and place a toothpick in the center of each one.
- 2Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
- 3Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat.
- 4Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.)
- 5Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels.
- 6Let stand 30 minutes or until firm. Store tightly covered up to 1 week.
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Nutritional Facts for Double-Dipped Caramels
Serving Size: 1 (13 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 65.5
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.6 g
- Cholesterol 0.5 mg
- Sodium 58.4 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.5 g
- Sugars 5.6 g
- Protein 1.3 g
The following items or measurements are not included:
chocolate-flavored candy coating