Peter's is a delicious chewy caramel that is available commercially in pound blocks for molding or dipping; or follow the link below to make delicious homemade caramels. We like to keep the traditional square shape when making caramels, but you can also roll the caramel in a ball before dipping.
Feel free to use milk or dark chocolate. Both are delightful! If using real chocolate (ingredient list will list cocoa butter and/or cocoa liquor), then the chocolate should be tempered, or the bark will remain tacky or have streaks throughout. Click here to learn more about tempering chocolate.
Instructions
Lay out a large sheet of parchment paper onto the counter. Stretch the caramel and cut into uniform pieces.
Shape the cut caramel into squares.
If the chocolate is in block form, chop the chocolate into uniform pieces. Place the chocolate candy wafers or chopped chocolate into a microwave-safe bowl. Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Drop the caramel square into the melted chocolate. Using a dipping tool, push the caramel into the melted chocolate to immerse the caramel. Coat the caramel completely, then lift the caramel from the bowl, tapping the dipping tool to allow excess chocolate to drip back into the bowl.
Place the caramel onto parchment paper to set. For a touch of sophistication, sprinkle a tiny pinch of sea salt before the chocolate sets. The saltiness beautifully contrasts with the sweetness of the caramel and chocolate.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
