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Chocolate-Dipped Caramels

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: Makes Approximately 10 dozen
1 cup sugar
1 cup butter
1 cup dark corn syrup
1 (14-ounce) can sweetened
condensed milk
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate
2 tablespoons shortening

BRING first 3 ingredients to a boil in a saucepan over medium
heat; cook 7 minutes, without stirring. Stir in condensed milk,
and bring to a boil; cook, stirring constantly, 10 minutes or
until a candy thermometer reaches 245°F. Remove from heat,
and stir in vanilla. Pour into a lightly greased aluminum
foil-lined 8- x 8-inch baking dish. Let stand 8 hours at room
CUT caramel into 1/2-inch squares, and shape into balls.
MELT chocolate and shortening in a saucepan over medium
heat. Remove from heat. Dip balls into melted chocolate
mixture; place on wax paper. Chill 8 hours. Prep: 5 min., Cook:
17 min., Stand: 8 hrs., Dip: 1 hr., Chill: 8 hrs.

Source: Source: Southern Living Magazine
Date: February 12, 2002


Reviewer: Sandy H
Too Yummy!!! These soft, chewy caramels melt in your mouth. My hubby isn't big on chocolate so I left some undipped and he loved them. I'll definetely make these again.

Reviewer: monica
I am waiting for the caramel to cool at the moment, but as I began to stir with the condensed milk, I stirred up all these burned chunks at the bottom. Was my heat too high, or what did I do wrong? Please email me if you know how to avoid this.

Reviewer: Isabelle
I made these, but the caramel flatten out alot. Maybe I didn't cook it long enough. But even if it didn't keep it's shape everybody loved them. My boyfriend is not a chocolate fan either and left some undipped, he loved them too. I was amazed that I could make real caramel. Lovely!!


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