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Thursday, May 25, 2006
Chocolate Covered Caramels - Candy Recipes
Makes about 10 dozen.
1 cup sugar 1 cup butter 1 cup dark corn syrup 14-oz can sweetened condensed milk 1 tsp vanilla extract 2 1/2 cups semisweet chocolate morsels 2 tbsp shortening
Bring first 3 ingredients to a boil in a saucepan over medium heat; cook for 7 minutes without stirring. Stir in condensed milk and bring to a boil; cook stirring constantly for 10 minutes or until candy thermometer reaches 245F. Remove from heat and stir in vanilla. Pour into a lightly greased aluminum foil-lined 8x8-inch baking dish. Let stand 8 hours at room temperature. 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 and place on wax paper. Chill 8 hours. ~*~