Dessert & Baked Goods › Chocolate Caramel Candies

Makes 18 Candies

Degree of Difficult on a 1-10 Scale:  3

• about 2 cups high-quality chocolate, coarsely chopped (use dark, milk or white chocolate)
• 25 individually wrapped caramel candies, unwrapped
• 3 tbsp butter
• 1 tbsp heavy whipping cream

Special Equipment

• double boiler
• clean and DRY paintbrush
• chocolate candy molds or mini muffin cup liners

1. Make the double boiler:  Heat about ½ " of water in a sauce pan over medium heat.  When the water starts to steam, place a stainless steel bowl on top of the pot and add chocolate.  Melt chocolate slowly over LOW heat, stirring constantly.  Be careful not to scorch the chocolate.  When the chocolate is melted, it should be smooth, glossy, and only slightly warmer than body temperature.  (Tip:  To make sure your chocolate is not too warm, dab a small amount on the inside of your wrist.  You should be able to feel it but it should not be hot)
2. Once the chocolate is melted, dip your paintbrush into the chocolate and paint the inside of your candy molds.  (Make sure the molds are completely DRY before you start!  Water will cause the chocolate to seize and will ruin the glossy, smooth appearance.)  Be sure to paint a fairly thick layer inside each mold.  Set aside to dry and harden.  (If you are using white chocolate, paint a second layer of chocolate in each mold after the first layer has hardened)
3. While the chocolate is setting, make the caramel:  In a saucepan over medium-low heat, melt the caramel candies with 3tbsp butter and 1tbsp heavy whipping cream.  Stir constantly until all ingredients are combined and the caramel is smooth and melted.  Pour into a bowl and let cool on the counter or in the fridge
4. When the caramel has completely cooled, spoon a small amount of caramel into each candy mold.  Be sure to leave enough room in the molds to add another layer of chocolate to cover the filling
5. Reheat the melted chocolate if necessary.  Spoon a small amount of chocolate into each candy mold and spread it so the caramel is completely covered.  Try to avoid trapping air bubbles in the chocolate when spreading.  Once each mold is covered, set aside to dry
   When the chocolates have hardened, turn the molds upside down and carefully twist the mold so the chocolates pop out.  Use a small paring knife to trim the edges of the chocolates, if needed
6. Voila!  You now have beautiful fancy candies that you can give as gifts or gobble up on your own.

Tip: To dress the chocolates up even more, wrap each candy in a small foil wrapper.  These can be found in most Arts & Crafts stores in the baking aisle and are available in a variety of colors and patterns