Dessertsbiggerbolderbaking4.5
Chocolate Covered Caramels Recipe
My chocolate covered caramels look pro but are foolproof—ready in 1 hour with simple ingredients, no thermometer, perfect for gifts or treats.
👥 24 Servings⏱️ Prep & Cook: 1h 13m⏳ Prep: 25 min🔥 Cook: 13 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- whisk
- pot
- bowl
- wooden spoon
📝 Preparation Steps
1
For the Caramel Sauce
2
In a heavy bottom sauce pan, over medium heat, combine sugar, water, vanilla seeds and salt. Whisk constantly until it comes to a simmer, about ⏱️ 4 minutes.
3
Lower the heat and simmer without stirring (you can swirl the pot as needed to ensure even caramelization). When the syrup turns a medium amber color (about ⏱️ 10 minutes), carefully add the cream and whisk until combined. Continue cooking until a candy thermometer reads 325℉ (165°C), about ⏱️ 3 minutes. Stir in the vanilla extract and carefully transfer to a heat-proof bowl to cool down.
(8 fl oz/240 ml) heavy whipping cream1 cupvanilla extract1 teaspoon(18 oz/510 g) bittersweet chocolate (, chopped and melted)3 cups
4
To Assemble the Chocolates
5
Add 1 tablespoon of melted chocolate to each well of a mini muffin pan. Swirl the tin to ensure that the chocolate covers the sides of the wells. Allow to set in the freezer for roughly ⏱️ 15 minutes.
6
Spoon 2 teaspoons of the caramel on the set layer of chocolate. Top with an additional tablespoon of melted chocolate. Allow to set in the freezer for another ⏱️ 20 minutes.
7
Turn out the caramel filled chocolates by flipping over the pan, they should pop right out. If some don't pop out then tap the upturned tin with a wooden spoon on the well to release it.
8
Keep refrigerated for up to 6 weeks.
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