Homemade Chocolate-Dipped Caramels
You can never have too many hor d'oeuvre recipes, so give Homemade Chocolate-Dipped Caramels a try. This recipe makes 120 servings with 57 calories, 0g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of butter, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 10 hours and 35 minutes.
Instructions
Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.
Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238 to 240 (soft ball stage), about 20 to 25 minutes.
Remove from heat, and stir in vanilla.
Pour into a buttered 8-inch square pan.
Let stand at room temperature 8 hours.
Invert caramel onto a cutting board; cut into 1-inch squares using a bench scraper or knife.
Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth.
Remove from heat. Toss caramels in chocolate mixture, in batches, until thoroughly coated, using a fork.
Sprinkle with crystallized ginger or coarse sea salt, if desired. Chill 1 hour.
Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator up to 5 days.