Chocolate-Dipped Caramels

Yield: about 10 dozen

Ingredients

• 1  cup  sugar
• 1  cup  butter
• 1  cup  dark corn syrup
• 1  (14-ounce) can sweetened condensed milk
• 1  teaspoon  vanilla extract
• 2 1/2  cups  semisweet chocolate morsels
• 2  tablespoons  shortening

Preparation

Bring first 3 ingredients to a boil in a saucepan over medium heat; cook 7 minutes, without stirring. Stir in condensed milk, and bring to a boil; cook, stirring constantly, 10 minutes or until a candy thermometer reaches 245°. Remove from heat, and stir in vanilla. Pour into a lightly greased aluminum foil-lined 8- x 8-inch baking dish. Let stand 8 hours at room temperature.

Cut caramel into 1/2-inch squares, and shape into balls.

Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip balls into melted chocolate mixture; place on wax paper. Chill 8 hours.