CHOCOLATE COVERED CARAMELS BY SALLYE
The only downer to this recipe is that it needs constant attention while cooking, so no multi-tasking possible!
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Add sugar and salt and stir until completely mixed
Add corn syrup
Continuing to stir, slowly add milk
STIR CONSTANTLY over medium heat until candy thermometer reaches 245º
Pour into greased pan and cool completely
Line cookie sheet or large serving platter with parchment or wax paper
Melt chocolate in double boiler according to package direction
Dip each piece of caramel into the chocolate and place on parchment paper
Allow to set completely before wrapping or serving.