Chocolate Covered Caramels

Ingredients

  • Caramels
  • 1 cup butter
  • 2 1/4 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

Directions

Grease an 8 x 8 inch square pan.

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In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.

When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.

Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.

Dip caramel squares in chocolate and place on wax paper to cool.