Saturday, November 20, 2010

Chocolate Covered Caramels

This one if from the baking class....but yours truly forgot to take pictures. Ooops.
The caramel is DIVINE! It's from Southern Living...which has never failed me.
It's really soft when it's warm, so after you cut it, put it back in the fridge for an hour or two before dipping.

Chocolate Covered Caramels

1 cup sugar
1 cup butter (2 cubes)
1 cup DARK corn syrup
1 – 14oz can sweetened condensed milk
1 teaspoon vanilla

Combine first 3 ingredients in large heavy saucepan and bring to boil over medium heat.
Boil for 7 minutes DO NOT STIR!
Add sweetened condensed milk and bring to boil…stir CONSTANTLY for 10 minutes.
Remove from heat.
Add vanilla and stir until combined.
Pour into foil line 8x8 pan sprayed lightly with cooking spray. Let sit at room temp for 8 hours.
Cut into 1 in. squares and roll into balls.
Melt chocolate and shortening in double boiler over med-low.
Dip each ball into chocolate covering completely. Placed on waxed paper and let cool in fridge for 1 hr.

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