Chocolate Covered Toasted Coconut Caramels

I have been on a huge caramel kick the last month… HUGE! I have been making anything and everything with caramel in it. These were especially fun to make because Rikard was so excited to help make them. It’s amazing how much easier things like this are when you have someone helping you. 

Chocolate Covered Toasted Coconut Caramels

Ingredients

½ Cup               Butter

½ Cup               Light corn Syrup

½ Cup               Light brown sugar

½ Cup               White sugar

½ Cup               sweetened condensed milk

1 tsp                 Vanilla

3 Cups               Shredded coconut

2                      Large bars of milk chocolate

Directions

1. Put the coconut in a glass microwave safe bowl and microwave on high for 3-5 minutes stirring every 30 seconds until toasted. 

2. Melt butter. Mix in the corn syrup, brown sugar, white sugar, and sweetened condensed milk. Microwave on high for 3 ½ minutes. Stir. Microwave for an additional 3 ½ minutes (soft ball stage). Add Vanilla

3. Stir toasted coconut into the caramel and pour into a buttered dish. Refrigerate for 1 hour.

4. Microwave chocolate stirring every 30 seconds until smooth.

5. Make bite size balls of the coconut caramel (I used a melon scoop). Dip into chocolate. Cool on wax paper. Sprinkle with a little coconut.

I prefer to keep them in the fridge… You might need to put a lock on the fridge to keep these bad boys for disappearing! Enjoy.