Shelly's Recipe

CHOCOLATE-DIPPED CARAMELS

Category: Candy

1 cup sugar
1 cup butter
1 cup dark corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate morsels
2 tablespoons shortening

Bring first 3 ingredients to a boil in a saucepan over medium heat; cook 7 minutes, without stirring. Stir in condensed milk, and bring to a boil; cook stirring constantly, 10 minutes or until a candy thermometer reaches 245 degrees. I think my thermometer was wonky because after more than 20 minutes I still was only at about 240 degrees.

Remove from heat and stir in vanilla. Pour into a lightly greased aluminum foil-lined 8x8-inch dish. Let stand 8 hours at room temperature. I moved on to the next step after only about 3-4 hours.

Cut caramel into 1/2-inch squares, and shape into balls.

Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip balls into melted chocolate mixture; place on wax paper. Chill 8 hours.

Yield: 10 dozen