Chocolate Covered Caramels

Ingredients

• 1/2 c. butter
• 1/2 c. heavy cream or whipping cream
• 3 T. water
• 1/4 c. light corn syrup
• 1 c. sugar
• chocolate coating
• 2 T. butter

Instructions

1. Oil a 9x5 inch loaf pan, then cut a piece of parchment paper to fit inside, and lightly oil the paper.
2. Cut butter into 8 pieces, then combine with heavy cream and heat in microwave until butter has melted.
3. In saucepan combine water and corn syrup. Add the sugar (trying not to splash up the sides of the pan). Stir the sugar into the water and corn syrup.
4. Heat over medium heat until the sugar begins to boil. Cover with a lid for 1 minute.
5. Cook the sugar for 5-10 minutes until it has reached 320 degrees.
6. Carefully add the butter/cream mixture to the sugar 1/6 at a time.
7. Continue cooking another 5-10 minutes until mixture has reached 240 degrees. (245 will make harder caramels, 235 will make softer.)
8. Pour caramel into prepared loaf pan and let cool 3 1/2 hours.
9. Unmold the caramel (place in refrigerator if still too soft) and cut into small pieces.
10. Melt chocolate with butter and cover caramels.