Homemade Caramels Rolled in Cocoa

Name: Homemade Caramels Rolled in Cocoa
Total time: 2400 s
Yield: 20 servings
Cuisine: American
Ingredients: 1/2 C butter; 1/2 C Margarine; 1 Can Condensed Milk; 3/4 C Corn Syrup; pinch salt; 2 t extract of vanilla

Saraswindows @saraswindows

inspired from several recipes

Saraswindows @saraswindows

inspired from several recipes

Saved

Ingredients

40 min about

20 servings

1/2 Cbutter
1/2 CMargarine
1 CanCondensed Milk
3/4 CCorn Syrup
pinchsalt
2 textract of vanilla

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Steps

40 min about

1

Into a 2 quart saucepan heat all ingredients except the vanilla over a medium low flame for about 40 minutes. The sauce will bubble evenly as it thickens.
2

Using a small ramikan or similar dish pour ice cold water or coldest water from the tap. Drop a few drops into the water if it doesn't hold slightly before you put your thumb and finger into it to grab it and if it separates when you try to pick it up dump it out pour fresh water into the dish and repeat until the soft candy holds in a soft configuration in your fingers. I always pick it up straight to my mouth if I can't get the little lump of candy into my mouth it's not ready. soft ball stage
3

Pour the hot caramel into a well butter cookie sheet or glass pan. Allow to rest or refrigerat until cool. You may use silicone trays instead. Slice, scoop, or dump the trays out so there are twenty to forty pieces of caramel.
4

On a waxed paper pour out dry Cocoa and roll each caramel over the caramel. Wrap each caramel into a waxed paper wrap. Yummy!
5

Instead of Cocoa you may use toasted coconut, chopped nuts, or other candy. Also these are great for dipping into chocolate or white chocolate and piping icing for gifts.