Chocolate Covered Caramels
User Reviews
5
Chocolate Covered Caramels
Description
Chocolate Covered Caramels start with cooking a mixture of sugar, heavy cream, corn syrup, butter, and salt until it reaches the firm ball stage at 250 degrees Fahrenheit. After removing from heat, vanilla extract is whisked in, and the caramel is poured into a baking pan to set for several hours. Once firm, the caramels are chilled to firm up further before being dipped individually in melted semisweet chocolate. The process results in a candy that balances the buttery, rich caramel flavor with the bittersweet chocolate coating.
The texture of the caramel is soft yet holds its shape, softened by cream and butter, and the chocolate adds a slight snap when bitten. The method uses gentle stirring and controlled temperature to prevent crystallization, producing a smooth consistency.
These caramels make excellent gifts or a special homemade treat. They can be stored at room temperature once dipped and set, but chilling before dipping is important to prevent melting. Using a fork for dipping and placing them on parchment or wax paper helps ensure easy handling and a neat finish.
Ingredients
- 4 cups sugar
- 3 cups heavy cream
- 1 1/3 cups light corn syrup
- 1 cup butter unsalted
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate disks
Instructions
- Add the sugar, heavy cream, corn syrup, butter and salt to a dutch oven (with a candy thermometer attached) on medium heat, whisking well until it comes to a boil, then lower the heat to medium low, whisking well until it reaches 250 degrees.
- Turn off the heat and whisk in the vanilla extract then pour it into a 13x18 baking pan and let it harden for 4-6 hours before cutting.
- Place the caramels in the refrigerator for an hour before dipping to help keep them from melting before dipping.
- Melt the chocolate disks in 30 second increments until completely smooth then with a fork dip then dip them into the chocolate and place them on a sheet of wax paper or parchment paper to harden.
Notes
- Chill the caramel pieces in the refrigerator before dipping to prevent melting during coating.
- Use a candy thermometer for accurate cooking to ensure the caramel sets properly.
- Allow the caramel to set 4-6 hours before cutting to achieve the right firmness.
- Melt chocolate gradually in short intervals to avoid burning and ensure a smooth coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 22g | 7% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 20mg | 1% |
| Potassium | 41mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
