Chocolate Covered Caramels

Recipe View 5 mins Prepare the Pan: Grease an 8x8 inch square baking pan with butter or cooking spray. Line the pan with parchment paper, leaving an overhang on two sides. This will make it easier to remove the caramels later. (5 minutes)

Recipe View 2 mins Cook the Caramel: In a heavy-bottomed 4-quart saucepan, melt 1 cup of butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk. Stir constantly with a heat-resistant spatula or wooden spoon to prevent sticking. (2 minutes)

Recipe View 23 mins Reach the Right Temperature: Continue cooking, stirring constantly, until the mixture reaches 242-248°F (116-120°C) on a candy thermometer. This is the 'firm-ball' stage. If you don't have a thermometer, you can test it by dropping a small amount of the syrup into a glass of cold water. It should form a firm but pliable ball that you can pick up with your fingers. (20-25 minutes)

Recipe View 2 mins Add Vanilla and Pour: Remove the saucepan from the heat and stir in the vanilla extract. Pour the caramel mixture into the prepared pan and spread it evenly. (2 minutes)

Recipe View 2 hrs Cool and Cut: Let the caramel cool completely at room temperature. Once cooled, cover the pan and chill in the refrigerator for at least 2 hours to firm up. Once firm, use the parchment paper overhang to lift the caramel slab out of the pan. Cut into 1-inch squares using a sharp knife. (2 hours cooling time)

Recipe View 10 mins Melt the Chocolate: In a double boiler or a heat-safe bowl set over a simmering pot of water, melt the chocolate and 1 tablespoon of butter, stirring occasionally until smooth. You can also melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth. (10 minutes)

Recipe View 30 mins Dip the Caramels: Dip each caramel square into the melted chocolate, ensuring it's fully coated. Lift the caramel out of the chocolate with a fork, allowing any excess chocolate to drip off. Place the dipped caramels on a sheet of wax paper or parchment paper to set. (30 minutes)

Recipe View 30 mins Set and Enjoy: Let the chocolate-covered caramels set completely at room temperature or in the refrigerator for a quicker set. Once the chocolate is firm, they are ready to enjoy! (30 minutes)