Chocolate Covered Caramels So Tasty

Thursday, December 22, 2011

Chocolate Covered Caramels

"These caramels are smooth and WONDERFUL for every time of the yr! Everyone loves them! I cannot make enough of them. You can leave out the chocolate and simply have splendid caramels."

Ingredients :

CARAMELS
1 cup butter
2 1/four cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
CHOCOLATE
1 pound milk chocolate
1 tablespoon butter

Instructions :

Prep : 5M	Cook : 120M	Ready in : 2H25M

Grease an 8 x 8 inch rectangular pan.
In a heavy 4 quart saucepan soften butter over medium warmth; upload brown sugar, corn syrup and milk. Stirring continuously, warmth to 242 to 248 levels F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water bureaucracy a corporation however pliable ball. Remove from warmness and stir in vanilla extract. Pour into prepared pan.
When caramel has cooled and set, reduce into 1 inch squares. Chill in refrigerator until firm.
Melt chocolate with 1 tablespoon butter inside the top of a double boiler or in a bowl inside the microwave. Stir till clean.
Dip caramel squares in chocolate and area on wax paper to cool.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it flippantly, and make easy-up less complicated.

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