The Baker Upstairs: easy chocolate-covered caramels


easy chocolate-covered caramels


Even with all my reluctance towards sweets lately (seriously... what's up with that?) I never get sick of caramel. I could eat my body weight in caramel and still want more! I try to limit myself to only making caramels once a year, at Christmas, but when I do make them, they're spectacular! This year I decided to go all out and add a chocolate drizzle over the top, and it was definitely the way to go! The caramels are soft and buttery while still firm enough to hold their shape, and the chocolate just adds a little sweetness and charm. I'm planning to give these out as gifts to my neighbors, and I'm guessing we'll be the most popular family on the block. :)

One of my favorite things about this recipe is that the caramel is pretty foolproof. You don't even need a candy thermometer! You'll know it's done when it gets to be a rich amber color and has thickened. These caramels are a little lighter than I usually make them, so they're not quite as firm as they should be, but they're delicious either way. I think they're best stored in the fridge and eaten cold. I'm trying to convince myself that I don't need to make another batch before Christmas, but it appears to be a losing battle...
Easy Soft Caramels
adapted from Annie's Eats

1 cup butter, cut into pieces
1 cup sugar
2 (14 ounce) cans sweetened condensed milk
4 tablespoons light corn syrup

Prepare a 9 x 9 baking dish by lining with foil, and spraying liberally with cooking spray. Combine all ingredients in a medium saucepan over medium heat. Heat until butter is melted, stirring frequently. Increase heat to medium high, until the mixture comes to a simmer. Reduce heat to medium and simmer, stirring constantly, until caramel has turned a rich amber color and thickened slightly. Pour into prepared pan and refrigerate until completely cooled.

To make the chocolate drizzle, I just used candy melts (available at Michael's, Joann, even Walmart) and melted about 1/4 cup in a microwave safe bowl. I put the melted chocolate into a ziploc bag, snipped a small piece off the corner, drizzled the chocolate over the caramels, and then returned them to the fridge to harden.
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  1. Yum!! I'm going to make these to take with me to the in-laws for Christmas!

  2. These sound delicious, Alicia!! I would love for you to link this post to my Tasty Thursdays linky party going on right now. Thanks, Nichi

  3. These caramels look amazing!
    They would be a great addition to a cookie tray. ;)
    Visiting from Six Sisters Stuff.

  4. These look wonderful! I never get tired of caramel either.

  5. Wow, those look amazing! I am going to be pinning these, so I can make some later!

  6. Yes make more and send some to me!!!! Love caramels! These look wonderful, especially eith the drizzle!

  7. These are so pretty. I need to make neighbor gifts and this would be a great idea. If you get a chance I would love for you to come link up at my Pin Party.

  8. My granddaughter and I love making candies. This looks like another one to try and the best thing is no candy thermometer!

  9. Beautiful caramels! How do I cut them to make them look as nice as yours? Thanks!

    1. I just used a sharp knife and cut them while they were still cold. They separated pretty easily into clean lines.

  10. These are very good looking, can't wait to try. Congratulations for featured on I heart nap time. My Million Dollar Fudge was too. Just stopped over to follow you. Love your blog, I'm just getting started and really enjoying it.
    Merry Christmas,
    Wanda Ann @ Memories by the Mile

  11. These look amazing! How are they stored and how long will they keep?

    1. I stored mine in an airtight container in the fridge, and they lasted over a week. I don't know beyond that because we gave them away or ate them by that point. :)


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