CANDY BOX CARAMELS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
  • 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
  • 48 short plastic or wooden skewers (optional)
  • 1 14-ounce package vanilla caramels (about 48), unwrapped
  • 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

  • In a microwave-safe 4-cup measure, place the 12 ounces candy coating.
  • Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
  • Place toffee pieces, nuts, or nonpareils in a shallow dish.
  • If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.)
  • Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat.
  • Place coated caramel on a baking sheet lined with waxed paper.
  • Repeat with remaining caramels.
  • Let caramels stand about 1 hour or until coating dries.
  • If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds.
  • Cool slightly.
  • Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set.
  • Makes 48 pieces.
  • To Store: Layer caramels between waxed paper in an airtight container; cover.
  • Store at room temperature for up to 1 week or freeze for up to 3 months.
  • *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.

Notes

Categories: Candy  Caramel/Nougat  Christmas 
© 2006-2014 BakeSpace, Inc. All Rights Reserved