Description
Homemade Chocolate Covered Caramels are rich, chewy, chocolately, incredibleness. Made with just a few ingredients, they’re a homemade, plant based, indulgence. You’d pay a ton in stores for these caramely gems, they’re that good! And….making them yourself? Priceless.
This recipe is based upon the recipe by sugarlaws.com: Homemade Milk Duds.
Ingredients
For the Caramels
- 4 ounces water
- 8 1/2 ounces sugar
- 3/4 teaspoon Diamond Crystal kosher salt
- 6 ounces heavy cream, dairy free
For the Chocolate Coating
- 12 ounces chocolate chips
- 1 tablespoon pure vegetable shortening
- Additional kosher salt for sprinkling (optional)
Instructions
For the Caramels
- Line an 8×8-inch square cake pan with parchment, with the excess coming up the sides of the pan.
- In a 2 to 3-quart sauce pan, whisk together the water, sugar and salt. Cook over medium heat, whisking constantly until the sugar is fully dissolved and the syrup begins to boil, about 4 minutes.
- Simmer, without stirring for around 7 minutes until the syrup begins to turn a golden amber.
- Immediately add the cream and whisk until smooth.
- Attach a candy thermometer to the pot, and cook, stirring constantly until the temperature registers 260°F.
- Immediately pour the caramel into the prepared pan and cover tightly with foil.
- Cool to room temperature, about 2 hours.
- Peel the caramel from the parchment and transfer to a cutting board.
- Cut into 49 pieces using a sharp, greased knife.
- Line a large baking sheet with parchment or a silicone mat. You can mold the caramel pieces into small, flattenend balls if desired and set them on the mat.
For the Chocolate Coating
- Place the chocolate and shortening in a large 8-cup microwave safe bowl/measuring cup. Microwave for a minute and a half.
- Whisk the chocolate until smooth.
To Finish
- Drop a caramel piece into the chocolate. Using a fork or offset spatula, completely cover the caramel with chocolate, then remove and scrape excess chocolate from the spatula against the side of the bowl/cup.
- Using a second spatula/knife, scrape the candy from the spatula onto the prepared baking sheet.
- Repeat with the remaining caramels.
- If using, sprinkle the candies with salt or drizzle with the remaining chocolate.
- Chill for at least 30 minutes to set the chocolate.
- Store in the refrigerator in single layers between parchment/wax paper sheets, in an airtight container.
Equipment
Fat Daddio’s Offset Spatula, 4 Inch
Buy Now →Pyrex Prepware 8-cup Measuring Cup
Buy Now →Notes
To make these Kosher for Passover simply leave out the shortening.
Nutrition
- Serving Size: 1 Chocolate Covered Caramel
- Calories: 68
- Sugar: 9 g
- Sodium: 20.1 mg
- Fat: 3.5 g
- Saturated Fat: 2.1 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 0.6 g
- Cholesterol: 3.9 mg
Keywords: Homemade Caramels, Homemade Chocolate Covered Caramels, Chocolate Covered Caramel, Candy, Dairy Free, Nut Free, Kosher, Pareve, Plant Based, Vegan, Vegetarian