Chocolate Covered Caramels

 

Chocolate Covered Caramels ~ Pearls + Girls

So yeah…..it’s been awhile!  The craziness of life and the pressure to do more, be more, etc. has been really getting this mama down these days. 🙁

November was not a good month for me.  Sadly I realized my blog was a major contributor to my unhappiness.  How is that possible?!?!  What started off as such a wonderful blessing for this baking obsessed SAHM slowly transformed into something that felt more like an obligation than a creative outlet.

Pearls + Girls had a great first year, but new years are for new beginnings!  In this case that means falling back into old habits (the good kind, of course!).  I hope you’ll hang with me and continue to follow my blogging journey, even if I don’t exactly know what direction it’s moving in!  There are some big changes on the horizon for my family, and even though I love my little slice of the blogosphere SO MUCH, something’s gotta give.  Such is life.  Oh, and here’s a yummy chocolate recipe to share with your friends and family during the holidays! Enjoy! 🙂

Chocolate Covered Caramels

Ingredients

  • 1 cup butter, plus more to grease the pan
  • 2 1/2 cups brown sugar
  • 1 cup corn syrup
  • 14 oz. sweetened condensed milk
  • 1 tsp vanilla
  • 1/2 cup dark chocolate melting wafers (I use the Ghirardelli brand)
  • Edible pearls (optional)

Instructions

  1. Grease a 9 X 13 pan with butter.
  2. In a medium saucepan over medium high heat, melt the butter.
  3. Stir in the brown sugar until it is dissolved.
  4. Stir in the corn syrup until it is dissolved.
  5. Stir in the sweetened condensed milk.
  6. Continue stirring until the mixture is 240 degrees.
  7. Add the vanilla. The mixture will bubble up a bit. Stir until the bubbling subsides.
  8. Pour into the greased pan and let sit overnight.
  9. Cut the caramels with a knife and place on a waxed paper lined baking sheet.
  10. Melt chocolate wafers in a microwave safe bowl.
  11. Dip each caramel into the chocolate with a fork and place back on the waxed paper lined baking sheet.
  12. Sprinkle with edible pearls. (optional)
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