Chocolate Covered Caramels
Chocolate Covered Caramels are a delightful treat for the holidays. They’re soft, chewy, and made with simple ingredients like sugar, butter, vanilla, and heavy cream. Plus, they’re coated in delicious sweet chocolate.
Yield: 60 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 3 cups heavy cream
- 4 cups sugar
- 1 1/3 cups light corn syrup
- 1 cup unsalted butter
- 1/4 tsp kosher salt
- 1 tbsp vanilla extract
- 12 ounces semisweet chocolate disks
Instructions
- Put sugar, heavy cream, corn syrup, butter, and salt in a pot with a candy thermometer. Heat on medium until it boils, then reduce to medium-low until it reaches 250 degrees.
- Turn off the heat, add vanilla extract, and pour the mixture into a 13×18 baking pan. Let it cool and harden for 4-6 hours before cutting.
- Chill the caramels in the fridge for an hour before dipping to prevent melting.
- Melt chocolate in 30-second intervals until smooth. Dip the caramels using a fork, then place them on wax or parchment paper to harden.
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