Indulge in a timeless favorite with these Chocolate Covered Caramels from OneSweetMama! This easy-to-make recipe combines simplicity with decadence, making it perfect for sharing with loved ones—or keeping as a sweet treat just for yourself. Either way, they're guarenteed to impress!
Elevate your dessert game with these irresistible Chocolate Covered Caramels. The creamy, melt-in-your-mouth caramel pairs beautifully with the velvety richness of premium Belgian Chocolate, creating a treat that’s both indulgent and sophisticated.
Ingredients
Caramel
4 Cans (12 oz / 340 g) of Full-Fat Evaporated Milk
Line a 9 x 13 inch baking tray with parchment paper and set aside.
Combine evaporated milk, butter, sugar, corn syrup, salt, and baking soda in a heavy-duty pot.
Over medium heat, stir constantly as the mixture comes to a boil. Continue cooking and stirring until the temperature reaches 237°F/ 113.9°C.
Turn off the heat and pour the caramel into the prepared baking tray. Spread into an even layer and let it cool completely. Allow it to set for at least 12 hours.
Once set, cut the caramel into squares and dip them in the tempered Belgian Chocolate.
Tempering Chocolate
Heat ⅔ of your chocolate in a double boiler or microwave, stirring frequently, until the chocolate reaches 110°F / 43.3°C to 115°F / 46.1°C for milk or white chocolate. 115°F / 46.1°C to 120°F / 48.8°C for dark chocolate.
Remove from heat and add the remaining ⅓ of the chocolate to the bowl. Stir continuously until the chocolate cools to 82°F / 27.7°C.
Warm the chocolate gently until it reaches its working temperature 85°F / 29.4°C to 87°F / 30.5°C for milk and white chocolate or 88°F / 31.1°C to 90°F / 32.2°C for dark chocolate.
Leave a comment