Post by chief_cook2 on Oct 25, 2004 11:26:57 GMT -6
Chocolate Covered Caramels
These caramels are easy and WONDERFUL for anytime of the
year! Everyone loves them! I can't make enough of them. You
can omit the chocolate and just have wonderful caramels.
Prep Time: approx. 5 Minutes. Cook Time: approx. 25
Minutes. Ready in: approx. 2 Hours 25 Minutes. Makes 120 pieces (120
servings).
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
CHOCOLATE
1 pound milk chocolate
1 tablespoon butter
Directions
1 Grease an 8 x 8 inch square pan.
2 In a heavy 4 quart saucepan melt butter over medium
heat; add brown sugar, corn syrup and milk. Stirring
constantly, heat to 242 to 248 degrees F (116 to 120 degrees C),
or until a small amount of syrup dropped into cold water
forms a firm but pliable ball. Remove from heat and stir in
vanilla extract. Pour into prepared pan.
3 When caramel has cooled and set, cut into 1 inch
squares. Chill in refrigerator until firm.
4 Melt chocolate with 1 tablespoon butter in the top of a
double boiler or in a bowl in the microwave. Stir until smooth.
5 Dip caramel squares in chocolate and place on wax paper
to cool.
These caramels are easy and WONDERFUL for anytime of the
year! Everyone loves them! I can't make enough of them. You
can omit the chocolate and just have wonderful caramels.
Prep Time: approx. 5 Minutes. Cook Time: approx. 25
Minutes. Ready in: approx. 2 Hours 25 Minutes. Makes 120 pieces (120
servings).
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
CHOCOLATE
1 pound milk chocolate
1 tablespoon butter
Directions
1 Grease an 8 x 8 inch square pan.
2 In a heavy 4 quart saucepan melt butter over medium
heat; add brown sugar, corn syrup and milk. Stirring
constantly, heat to 242 to 248 degrees F (116 to 120 degrees C),
or until a small amount of syrup dropped into cold water
forms a firm but pliable ball. Remove from heat and stir in
vanilla extract. Pour into prepared pan.
3 When caramel has cooled and set, cut into 1 inch
squares. Chill in refrigerator until firm.
4 Melt chocolate with 1 tablespoon butter in the top of a
double boiler or in a bowl in the microwave. Stir until smooth.
5 Dip caramel squares in chocolate and place on wax paper
to cool.