Chocolate Caramels

I came across some candy molds that a friend of mine had given me a few years ago. With nothing to do tonight and Bre in her pajamas standing in front of the fire watching Christmas movies on television, I decided to attempt making another version of chocolate caramels, this is the easy version!

Ingredients:

Bag of chocolate chips
Caramel Syrup
Candy molds OR miniature wrappers

I am a milk chocolate kind of girl and we have a huge bottle of Ghirardelli's Chocolate Caramel flavored sauce in the house, (yes, we have an individual with a caramel addiction!). *Please note that consistency of your syrup will be the inside of your candy.*

Directions depend on how many molds you have, I have molds that will make 12 candies, so I used about 1 cup of chocolate chips.

Melt chocolate in microwave, in 20 second increments to avoid burning. You can add 1 tsp of vegetable oil to give your chocolate a glossy look.

 

Drop about 1/2 tsp of melted chocolate in your mold and using either an unused paintbrush or another kitchen utensil (I used a wooden skewer) spread the melted chocolate on the bottom and sides of your mold. *Make sure you leave room to add the caramel and top.

  

Place molds in freezer for about 5 minutes or until chocolate is firm.

Pour caramel sauce into mold about 1/4 tsp or less, amount depends on your thickness of chocolate. *Make sure you leave room to add top of candy.

 

Place molds in freezer to firm up caramel.

Top molds with remaining melted  chocolate.

 

Place molds back into freezer until candy is firm.

 

Remove from molds.

 

Enjoy!