So anyone who knows know knows that I am a chocholic! My husband even calls me a chocolate fiend. When I kept passing adorable silicone ice molds, I was inspired to try and make chocolate candies out of them. My first try was with a My Little Pony mold and they were a huge flop. Tiny details in the designs and the caramel ended up rock hard. I mean, chip a dang tooth kinda hard. But now I finally have it! So behold, my easy as can be chocolate covered caramels!
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What You’ll Need
- Chocolate chips
- Kraft Caramel Bits
- Silicone Mold (I used ones that were originally for fancy ice cubes)
What To Do
- In a microwavable dish, melt about a cups worth of chocolate chips at thirty second intervals. Stir in between intervals until the chocolate is smooth.
- Spread the melted chocolate around the bottom and sides of your silicone mold. Be sure to cover all the nooks and crannies, that way your caramel filling won’t seep out.
- Chill in the fridge so the chocolate will harden. Takes about 10 minutes depending on how thick you’ve layered the chocolate.
- While that’s cooling, add about a cup (or two large handfuls like I did) of the caramel bits to a microwave safe bowl. Add a splash of milk. The milk will help your caramels stay soft after setting. Microwave at thirty second intervals, stirring until everything is smooth. This may take a lot more stirring than the chocolate did in order because the caramel wants to be sticky first. If it’s too thick, add another splash of milk. If it’s too thin, add some more caramel bits. You’ll want the consistency to be a little bit thicker than caramel sauce.
- When the chocolate in the molds have hardened, it’s time to add the caramel! Using a spoon, fill the molds but be sure to leave a little bit of space to cover them with chocolate later on.
- Chill for about 15-20 minutes. If you try to add the chocolate to the caramel (or vice versa) too soon they will melt each other and become a mess. Stay patient!
- You may have to melt more chocolate, but you’re almost done! When the caramel is cooled, cover it with the rest of your chocolate, filling up your molds. I like to bounce the mold on the counter a bit to shake out any bubbles.
- Chill until firm and enjoy! I keep mine in the fridge because it’s so freakin’ hot here that if I take them out and keep them room temp they start melting. But the milk in the caramel keeps it at the perfect texture, even in the fridge!
Try adding sea salt to your caramel for a sweet and salty combo!
Consider buying different molds to make your own custom candies for parties! Here are some super cute examples: