Posted in : Appetizers, Cookies, Desserts, Misc on by : MikeZ

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With or without their Chocolate Cover, these bit-sized candies will explode your taste buds.
Difficulty: Expert
Cuisine American
Keyword cookies, desserts
Method Stove Top
Total Time 2 hours 30 minutes
Servings 64 Pieces


  • Heavy 4 Qt. Saucepan
  • 8" x 8" Heat-proof Pan
  • Double Boiler
  • Wax Paper
  • Baking Sheet



  • 1 cup Butter
  • 2 ¼ cups Brown Sugar
  • 1 cup Light Corn Syrup
  • 1 can Sweetened Condensed Milk - 14 oz.
  • 1 tsp. Vanilla Extract


  • 1 lb. Milk Chocolate
  • 1 Tbsp. Butter



  • Line an 8" x 8" pan with Parchment Paper and Grease.
  • 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° F., 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. Set aside to cool.
  • When caramel has cooled and set, turn out onto a greased cutting board using the parchment paper to aid in removing and flipping. Remove paper.
  • Cut into bite-sized pieces. Chill in refrigerator until firm.


  • Melt chocolate with 1 Tbsp. butter in the top of a double boiler. Stir until smooth. Chocolate should reach 110° F. and then cool to 90° F to TEMPER before coating.
  • Dip COLD caramel pieces in chocolate and place on wax paper-covered baking sheet to set.


While heating Caramel, watch carefully.  An oversized saucepan is needed because the caramel will foam and overflow a smaller pan. 
DO NOT TOUCH HOT CARAMEL.  It sticks and will cause severe burns.
Keep everyone away until the caramel has reached room temperature.  

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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