Chocolate Covered Caramels

I made a little change the candy was so good

Delicious, but a lot of work to drip each piece of caramel into the chocolate.

These are the yummiest, creamiest caramels ever. Easy to make too!! They became a quick family favorite.

Awful, completely awful. The caramel is harder than concrete.

So far, I give this recipe 5 starts because it’s easy. However, I wish that someone had mentioned how long it takes for the caramel to reach the right temperature. Mine took a really long time. and I was wondering if this was normal or not. They are setting now, so will come back and finish review after I finish coating them with chocolate. The caramels came out perfect!! I have 8 heart shaped ones and the rest cut into squares. Perfect Valentines Day gift!

These had the perfect about of gooey goodness. We halved the recipe to use as a math lesson on dividing fractions. Distance learning made yummy. We sprinkled half with sea salt and they were GREAT! Easy recipe, we will make again for sure! Thanks

Incredible and easy. HOWEVER… the 9 x 13 pan is a bit too thick for this recipe. I waited for the caramel to cool and then made it into small balls. Froze them on parchment paper, then covered them in the chocolate and did a white chocolate drizzle over them too. SUPER YUMMY!

No changes will be meaning it again real soon

This is my third year using this recipe to make Christmas caramels, and they are always a hit! I typically skip the chocolate coating and just make the caramels by cutting them into squares and wrapping them in a little bit of wax paper. I love the old fashioned look of them and my friends have come to expect them each year! I have found that for this, my favorite temperature is about 246-247. It means the caramels still hold their shape, but they are still melt-in-your-mouth soft. Also—remember that parchment paper and wax paper are not interchangeable. If you use wax paper to line your pan, your hot caramel will melt the wax and will be ruined by the paper. Lastly, remember to stir your pot continually and scrape along the sides and bottom diligently during cooking. When you pour your caramel out into the pan, the caramel along with sides of your pan will likely be hotter and will produce a stiffer caramel, so use that at your own risk. You may choose to pour out the caramel, but not scrape every last bit from the sides. Instead just munch on that later ?? Other things I have done with these caramels: I’ve made turtles by drizzling the caramel (softer caramel at about 242) over a cluster of roasted pecans and then topping with a dollop of melted chocolate. I’ve also made shortbread cookies and put them in mini muffin tins, filled them with a bit of soft caramel (again, around 242), and covered the top with chocolate and a sprinkle of sea salt. All three of these treats

The caramels were delicious and I added about 1/2 tsp. of salt to give it a little more deliciousness. I did not cover them in chocolate, but may try it another time. The worst part was cutting them. They are very, very sticky and I had to use 2 knives to get them cut properly so I could wrap them.

First time making caramels and I am so glad I tried this recipe first. Would have liked a better way to cool them down though. I had to reheat the whole batch to get it unstuck from the waxpaper. (did not have parchment) I didn’t need the butter in the chocolate as I used really good quality chocolate. Other than that I am so pleased with this recipe. Thank you for sharing it.

I cooked mine to about 249 on my candy therm. They taste fantastic and are the perfect consistency. Thank you for this recipe, it is stored forever and will make it always, it is my son-in-laws favorite, he brags to all his friends and co-workers about them.

I cut the caramels into Diamond shapes and after dipping them squiggled them with white chocolate. I also added a small portion of paraffin wax to the chocolate which gave the chocolate a very shiny store-bought look. made these years ago but lost the recipe so I’m thrilled I have found it again.

I followed the recipe exactly, the caramel stayed soft an chewy. This is a keeper recipe

I make them to bring to every holiday get-together, and everyone looks forward to them. They are so good!! I have made them with and without the chocolate. My favorite is just the caramel. When people taste them for the first time, they often tell me it takes them back to their childhood…that’s a very good complement!

I have been making caramels for a few years now. I always make a different recipe because I wanted to keep looking for the best one and now I have found it! Thank you so much!

Mine taste ok just very shiny and slippery.

It was my first attempt at homemade caramels & my family & I all are in love! lol these are to die for! Creamy & melt in your mouth goodness! Will be making these again for sure!!!

yummy

Keep your chocolate over a double boiler on the lowest heat possible, this will keep it at a dipping level. Instead of the dipping method I like to pour a layer of chocolate in a wax papered lined Pan. let it set completely then pour my caramel over this, let it set up. Cut into squares & slightly separate the squares, or put them on to a cooling rack with a cookie sheet under them, then slowly pour your remaining chocolate over each. You can then reheat the chocolate that drips off and repeat process

I’ve really struggled with making homemade candy over the years. This recipe worked out really well. I think a recipe with cream might taste a tiny bit better. But this one is better for me, a person prone to candy making disaster. I’m thrilled to have a batch of homemade caramels. I calibrated my thermometer this time. Also, I followed the suggestion of another reviewer and lightly washed down the sides of the pan. I also cooked it to 240. Next time I might pull it a tiny bit sooner. But it’s good as is. I sprinkled sea salt on the top after it cooled for 30 minutes. I didn’t dip them in chocolate. My family loved theses! Thanks for the great recipe.