Shelly's Recipe

CHOCOLATE COVERED CARAMELS

Category: Candy

Caramels
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract

Chocolate
1 lb milk chocolate
1 tbsp butter

Grease a square pan. In a 4 quart saucepan, melt butter over medium heat; add next 3 ingredients. Stirring constantly, heat to 242 – 248 degrees, or until a small amount 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 and refrigerate until firm. Melt chocolate with butter, stirring until smooth. Dip caramel squares in chocolate and place on wax paper to cool.