Ingredients Jump to Instructions ↓

  1. 26 caramels

  2. 1 cup milk chocolate chips

  3. 1/4 cup heavy whipping cream

  4. 1-1/3 cups semisweet chocolate chips

  5. 1 tablespoon shortening

Instructions Jump to Ingredients ↑

  1. Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm. In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Refrigerate until firm. Yield: 2-1/2 dozen. Editor’s Note: This recipe was tested with Hershey caramels in a 1,100-watt microwave.


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