Chocolate Covered Caramels

Name: Chocolate Covered Caramels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 60
Cuisine: American
Ingredients: 4 can Evaporated milk (full fat); 1 piece Butter; 3 cup Sugar; 2 cup Corn syrup; 1 tsp Salt; 0.5 tsp Baking soda; 3 lb Tempered Belgian chocolate

30 mins prepServes 60

This recipe makes creamy, easy-to-dip caramels that are then coated in tempered Belgian chocolate. The author claims the entire batch can be tempered and dipped in under an hour after the caramel has set.

60 servings

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Instructions

Line a 9 x 13 inch baking tray with parchment paper.

Combine all caramel ingredients (evaporated milk, butter, sugar, corn syrup, salt, baking soda) in a heavy duty, thick bottomed pot.

Over medium heat, bring to a boil, stirring constantly.

Cook until temperature reaches 237F - do not stop stirring. Turn off heat.

Pour onto prepared baking tray. Spread into even layer. Allow to cool completely and set up for at least 12 hours.

Once cooled and set, cut into squares, then dip in the tempered chocolate.

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Chocolate Covered Caramels

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