How to Make Chocolate Caramels
HOW TO MAKE CHOCOLATE CARAMELS (Makes 12 Chocolates)
1 cup milk chocolate wafers
1/3 cup (Peter's Caramel from J. Wilton)
1 caramel mold
1 small spoon
1) Unwrap the caramels.
2) Melt the chocolate (see instructions below)
3) Spoon a generous amount of milk chocolate into the mold and make a shell using the spoon.
4) Take the caramel and cut with a knife to fit the mold. It should be smaller than the cavity. Place the caramel in the chocolate shell. (There is no need to refrigerate the shell before this step.)
5) Spoon chocolate on top to fill the cavity and make sure the edges are sealed.
6) Cool and unmold. (See instructions below)
Melting with a electric frying pan/water bath
Place chocolate wafers in small jars. Place jars in an electric frying pan with an inch and a half of water. Turn on frying pan to the lowest setting and then spoon the melted chocolate into the molds.
Melting using the microwave
Chocolate wafers can also be melted in the microwave, on the lowest setting for 30 seconds then in 10 second increments until the chocolate is melted. Be very careful with white chocolate because it burns very easily.
Cooling and unmolding the chocolates
Place the molds in freezer for 10 minutes or in the refrigerator for 15 minutes until the chocolates are set. Gently flip them over on a tea towel to unmold.
This recipe comes from our CHRISTMAS CHOCOLATE MAKING KIT - DELUXE where you will get a box of chocolate making supplies and instructions for 5 types of chocolates. Why not have a Chocolate Making Party this Christmas?