A Chocolate Covered Caramel is the most popular choice in a box of chocolates. Make your own caramel truffles that taste better than store-bought ones!
Last December, I shared an easy caramel candy recipe that is a family favorite. I’m all for caramels, but when you dip them in chocolate, I’m an even bigger fan!
So, when I had a pan of caramels, I took the opportunity to dip some of them in chocolate. These chocolate-covered caramels have smooth, melt-in-your-mouth caramels on the inside and rich chocolate coating on the outside.
This recipe starts with caramels. For the most delicious chocolate-covered caramels, I suggest making homemade caramels. You can find my recipe here: Caramel Candy Recipe
Can I use store-bought caramels instead of homemade?
Yes, you can substitute store-bought caramels for homemade ones. Depending on the caramels you choose, your results will vary. Store-bought caramels vary is texture, taste, and shape.
You could try using Kraft Caramels or Werther’s Chewy Caramels.
Once you’ve got your caramels ready, it time to dip them in chocolate. Start by melting chocolate chips with a little shortening.
Why add shortening to chocolate?
When melting chocolate, adding a little shortening helps make the melted chocolate smoother and thinner. It makes dipping anything from strawberries to caramels easier.
Dip the caramels in the melted chocolate and place on a parchment paper.
What do you use to dip chocolate covered caramels?
The tool I’m using in the photo above is called a cradling spoon. It is part of a set of chocolate dipping tools from Wilton (find here on Amazon). The set also includes a three-prong fork and a spear.
If you don’t have a chocolate dipping tool, use a fork from your silverware drawer. It works well and is already in your kitchen!
Allow the chocolate to cool and harden at room temperature.
Can I use white chocolate instead of semi-sweet?
Yes, you can use white chocolate chips, milk chocolate chips, or dark chocolate chips instead of the semi-sweet ones I used. If you can colorful caramel truffles, dip the caramels in melted candy melts in the color of your choice.
To make the chocolate covered caramel look fancier and to hide any imperfections, drizzle the candies with melted white chocolate chips or candy melts.
Do you have any tips for drizzling chocolate?
The most important thing is the consistency of the chocolate you are drizzling. Since chocolate, as well as candy melts, harden as they cool, you’ll want to drizzle it on soon after melting it.
Also, stir a little shortening into the melted chocolate to thin it. The more shortening, the thinner the chocolate will be.
For a more controlled drizzle, up the melted chocolate in a pastry bag or ziptop baggie and cut off the tip. Then, gently squeeze the chocolate out of the bag onto the chocolate covered caramels in a zigzag pattern.
If you prefer a more free-handed look, dip a fork in the melted chocolate and drizzle it over the caramels in a side-to-side motion.
What other ways could I top the dipped caramels?
If you like the sweet and salty combination, sprinkle a little sea salt on each caramel after dipping it, before the chocolate hardens. You can do the same with sprinkles for a colorful look.
Other options include sprinkling them with toffee bits, crushed cookies, chopped nuts, or coconut.
Want more bite-size treats? Try these next:
Homemade Peppermint Patties are so easy to make and more delicious than the store-bought ones! Cool and minty on the inside with smooth chocolate on the outside.
Peanut Butter Truffle Bark is the pan-sized version of peanut butter balls. This easy, no-bake recipe is a delicious mixture of chocolate and peanut butter.
Candy Bar Pretzel Bites are easy to make with mini candy bars sandwiched between pretzels. They're perfect for cookie exchanges or in a mason jar as a gift!
Chocolate Covered Caramels
Video
Ingredients
- 12 caramels
- 1 cup semi-sweet chocolate chips
- 1 teaspoon shortening
- ¼ cup white candy melts
- ¼ teaspoon shortening
Instructions
- Put the chocolate chips and one teaspoon of shortening in a small microwave-safe bowl. Microwave on high for 30 seconds and then stir. Continue microwaving on high in 15-second intervals, stirring after each interval, until smooth.
- Dip the caramels in the melted chocolate and place on parchment paper or a silicone baking mat.
- Allow the chocolate to cool and harden at room temperature.
- Put the candy melts (or use white chocolate chips) and 1/4 teaspoon of shortening in a small microwave-safe bowl. Microwave at 50% power for 30 seconds and then stir. Continue microwaving on high in 15-second intervals, stirring after each interval, until smooth.
- Drizzle over the chocolate covered caramels.
Judy Olson says
Could you please tell me how to store the chocolate covered caramels and how long the shelf life is?
I am making them to give as gifts and won’t be giving them away until 4 days after I made them.
Thank you!😘
Tonia says
I typically store my homemade caramels in the refrigerator or freezer to extend the shelf life. When storing the chocolate covered caramels in the refrigerator, you may get some condensation on the chocolate. So if you prefer, you can store them at room temperature since the sugar acts as a preservative. But I don’t know exactly how long they will last.
Tiffany says
Chocolate covered caramels are one of my favorite treats and this recipe looks like I’d like to try making it. However, you didn’t mention what size baking pan to put this in? I’m assuming a large (9×12?)
Xoxo,
Tiffany
Tonia says
Hi Tiffany,
The chocolate covered caramels are made one at a time. The recipe for caramels is made in a 9×13 pan: https://www.thegunnysack.com/homemade-holiday-treats-vanilla-caramels/
Warmly,
Tonia
Peggy says
Hi Tonia,
Life is busy, we are in Washington State enjoying a new Grand baby.
I needed a recipe. I’m never disappointed when I look on your site!!
Awesome work!! Peggy
Tonia says
Hi Peggy,
Congratulations on the new grandbaby! I hope you have lots of time for snuggles. Thanks for stopping by to see what was new!
~Tonia