Things You'll Need:
- 10 oz. semi-sweet chocolate, chopped or as chips
- 15 pieces caramel squares, unwrapped
- 2 tsp. evaporated milk or cream
- Candy mold
- Microwave
- 2 microwave-safe mixing bowls
-
Step 1
Purchase a candy mold from a crafts store such as Hobby Lobby or Michaels. The candy mold for this recipe is about 1 inch long and 1 inch wide for each piece of chocolate caramel candy. Other sizes may be used but the quantities of chocolate and caramel should be adjusted in the recipe.
-
Step 2
Chill the candy mold in the refrigerator for two hours. This will ensure that the chocolate begins to harden when it touches the mold.
-
Step 3
Place half of the chocolate and half of the evaporated milk/cream in a microwave-safe mixing bowl. Microwave on high for one to two minutes, stirring every 30 seconds, until chocolate is runny and smooth.
-
Step 4
Pour melted chocolate in candy mold sections. Fill about one-third of the way full.
-
Step 5
Refrigerate chocolate until hard, about two to four hours.
-
Step 6
Melt unwrapped caramels in microwave-safe bowl in microwave. Microwave about 30 to 90 seconds on high, stirring every 30 seconds until melted. Do not let burn.
-
Step 7
Pour melted caramel into candy mold on top of chocolate. Fill until candy mold is two-thirds full. Place in refrigerator and chill for two to three hours until caramel is firm.
-
Step 8
Repeat Step 3 with other half of chocolate. Once chocolate is melted, fill the mold sections the remainder of the way with chocolate on top of caramel.
-
Step 9
Chill completed chocolate caramels overnight, for 8 to 10 hours until firm.
