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 hourshours30 minutesminutes
Servings 64Pieces
Equipment
Heavy 4 Qt. Saucepan
8" x 8" Heat-proof Pan
Double Boiler
Wax Paper
Baking Sheet
INGREDIENTS
CARAMELS
1cupButter
2 ¼cupsBrown Sugar
1cupLight Corn Syrup
1canSweetened Condensed Milk - 14 oz.
1tsp.Vanilla Extract
CHOCOLATE COATING
1lb.Milk Chocolate
1Tbsp.Butter
INSTRUCTIONS
CARAMEL
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.
CHOCOLATE COATING (Optional)
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.
Notes
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.