Ingredients

Sugars:

• 2 1/4 cups brown sugar
• 1 cup light corn syrup

Dairy:

• 1 14 ounce can sweetened condensed milk 
• 1 cup butter 

For Good Measure:

• 1 teaspoon vanilla 

Chocolate:

• 1 pound Merkens milk chocolate

Directions

1. Gently melt butter over medium heat, don’t let it burn.
2. Add condensed milk, brown sugar and  corn syrup. 
3. Make sure you wear gloves and stir constantly.
Heat to 240 degrees for a soft caramel. You can go lower or higher. The higher the temperature the harder the caramel. 
4. Remove from heat and then add in the vanilla.
5. Pour into molds such as 24-Cavity Silicone Mold using an Easy Pour Funnel
6. If you wish to add nuts, add a small layer of caramel, then add the nuts and fill the rest with caramel.
7. Place molds in the freezer. (Because we are using soft caramel, flash freezing it will harden it enough to withstand the heat of the chocolate).
8. Melt chocolate in double boiler; I recommend Merkens chocolate becaus
   e it is very easy to work with and you do not have to deal with tempering the chocolate.
9. Pop a caramel out of the mold and then dip it using the forks from a Dipping Tool Set.
10. Place dipped Caramel on cookie sheet lined with wax paper. 
11. Let the cool and then you can enjoy!