I'm looking for a candy recipe, that is chocolate candy, but the middle has caramel or marsh mellow ,?

Question

, can I melt caramel candies, or do I use the ice cream topping kind? Any ideas or links to websites would be appreciated.

I'm sorry, I should have been more specific, I want the caramel to be creamy in texture. Thanks for all the good answers so far.

Answer 1

If you want something like a chocolate covered caramel then you would melt the chocolate (milk or dark) and dip the unwrapped caramel into the chocolate, shaking off excess and putting the covered caramels on a sheet of waxed paper.
You can also do this with any number of other items like nuts or marshmallows.
Don't use ice cream topping it won't work like you want it to.
Here are some other chocolate candy recipes for you-
http://www.caymandesigns.com/candy.htm

Answer 2

Rocky Road Candy

INGREDIENTS:
3 packages (8 ounces each) semisweet chocolate or milk chocolate
1 package (16 ounces) large marshmallows
8 ounces walnuts or pecans, chopped
1 cup raisins

PREPARATION:
Place marshmallows, walnuts or pecans, and raisins into a bowl. Put chocolate into the top of a double boiler over simmering water; stir until melted. Pour melted chocolate over ingredients in bowl, quickly fold to blend well and spread in a buttered 9x13x2-inch pan.
Chill until firm then cut into squares to serve.

Answer 3

Potato Candy

1 medium size potato
1 large bag confectioners sugar
peanut butter


Boil the potato until soft. Mash with a fork. Stir in confectioners sugar gradually until mixture forms a dough. Roll dough out on sugared surface in a rectangular form. Spread peanut butter thinly over entire rectangle. Roll the length. Slice into pieces. Store in candy tin lined with wax paper at room temperature.


Potato Candy
1 medium/large potato (boiled and mashed)
1 teaspoon vanilla
2 to 3 pounds powdered sugar
peanut butter (creamy)


Mix together potato and vanilla. Mix in powdered sugar until you have a dough like consistency so that you can roll it out flat. Roll to 1/4 inch thick. Spread with peanut butter. Roll like a jelly roll and refrigerate until chilled. Cut into pinwheels for serving.


Praline Kisses
1 egg white
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups finely chopped pecans


Beat egg white until foamy. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla and pecans. Drop by heaping teaspoons 3 inches apart onto ungreased cookie sheets. Bake at 225 degrees for 1-1/2 hours. Turn oven off; cool cookies in oven for at least 1 hour. Do not open oven door. Remove from cookie sheets. Serve immediately or store in airtight containers.

Mom's Mints

24 oz. Mint Chocolate chips
6 oz. semi-sweet Chocolate chips
1 1/4 cups powdered sugar (well packed)
1 cup butter
2 eggs


Melt chocolate chips together and set aside to cook until lukewarm. When cool, add powdered sugar. Beat in the butter and eggs, one egg at a time. Cream well with an electric mixer. Butter the bottom of a jelly roll pan. Pour the mixture in and spread. Refrigerate. When completely cooled, cut into squares.


Dip in chocolate

Answer 4

milky way midnight?

Answer 5

Chocolate Covered Caramels

INGREDIENTS
CARAMELS
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
CHOCOLATE
1 pound milk chocolate
1 tablespoon butter
DIRECTIONS
Grease an 8 x 8 inch square pan.
In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
Dip caramel squares in chocolate and place on wax paper to cool.

AUNT EMILY'S SOFT CARAMELS
This buttery soft caramel recipe has been enjoyed for generations.

Preparation time: 10 min Cooking time: 45 min
Yield: 6 dozen caramels

2 cups sugar
1 cup firmly packed brown sugar
1 cup LAND O LAKES® Butter
1 cup milk
1 cup LAND O LAKES® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla

Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes). Continue cooking, until candy thermometer reaches 244°F. or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 1/2x1-inch pieces; wrap candies. Store refrigerated.

Gram's Best Caramels

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Eagle brand sweetened -- condensed milk
1 1/3 cups Brown sugar
1 1/3 cups White sugar
1 1/3 cups Lite corn syrup
1 1/3 cups Butter or margarine

Combine all ingredients. Cook to between soft ball and firm ball stage (approx 275~). Pour into a greased 9x13" pan and set aside to cool. Can put in the refrigerator. When cool cut into squares of desired size and wrap each piece in handi-wrap. VARIATION: Put a layer of chopped walnuts on bottom of greased pan before pouring caramels in pan. MM Waldine Van Geffen [e-mail].

Microwave Caramels

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
2 1/2 cups light brown sugar
1 cup light corn syrup
14 ounces sweetened condensed milk (not
evaporated)
1 Dash salt
1 teaspoon vanilla

Place butter in a large mixing bowl. Microwave on Medium-High (70 percent) power 1 to 2 minutes, or until melted. Blend in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on High (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency. Uncover and stir well. Microwave, uncovered, on Medium-High for 16 to 20 minutes, or until mixture reaches 240 degrees on a microwave-safe candy thermometer, or until candy forms a soft ball in cold water. Mix in vanilla. Pour into buttered (use butter, not solid shortening, because of flavor) 12-by-7-inch baking dish. Let cool to room temperature before cutting. Cut into individual pieces and wrap each piece in plastic wrap or foil (use 4-by-3-inch pieces of waxed paper). Yield: 72 (1-inch) caramels. Tester's note: Flavor and consistency quite close to the conventional method. Judy Humphrey, Lonedell.

-Old-Fashioned Caramels

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/4 cups granulated sugar
6 cups light cream or half-and-half
-- (3 pints) divided
2 1/4 cups light corn syrup
2 teaspoons vanilla
1 cup chopped pecans -- (optional)

Put sugar and 2 cups (1 pint) of the cream in heavy-bottomed 6-quart pan. Bring to a boil over low heat, stirring constantly, until mixture comes to a boil. If any sugar crystals are on side of pan, scrape them into the boiling mixture. Add corn syrup. Cook, stirring, to the soft ball stage (236 degrees on a candy thermometer, or use the cold water test; see note). Add another 2 cups of cream; continue to cook and stir until the soft ball stage is reached again. Add remaining 2 cups cream; cook and stir until the soft ball stage is reached again. Each cooking stage takes about 20 to 25 minutes. The candy mixture becomes more caramel in color as the cooking continues. The candy can burn more easily as the candy cools, so keep stirring. After the soft ball stage is reached the third time, add the vanilla and pecans. Pour into a well-buttered 9-by-13-inch pan, or two 9-inch square pans. Do not completely scrape the saucepan. Put scrapings in separate dish for samples. When the caramel has cooled completely, cut it into 1-inch pieces. Wrap each piece individually in small squares of waxed paper or plastic wrap. Yield: 9 1/2 dozen (1-inch) caramels. Tester's note: Wonderful candy! Tastes like caramels should taste - rich and smooth with a delicate taste. The children immediately sliced a fresh Granny Smith apple and heated some of the caramels to dip the apple slices into, then raved about the treat. The recipe is not difficult, but allow about 2 hours to complete the project. Cold water test: Remove saucepan of hot candy from heat. Drop a teaspoon of hot mixture into very cold (but not ice) water. Let stand 1 minute to cool. Pick mixture up with your fingers to see if a soft ball forms that holds its shape slightly; it will be very soft. Ardell Mikus, Wright City.

Caramels

1 cup butter (or margarine)
1 cup evaporated milk
2 cups brown sugar
1 cup white syrup
2 cups walnuts (optional)
1 teaspoon vanilla


Melt butter in large kettle. Add rest of ingredients except walnuts and vanilla. Boil to soft ball stage on candy thermometer (236 to 238 degrees). Take off the heat and add the vanilla and nuts. Pour into a buttered cake pan. Cool and cut into small squares. We wrap them in waxed and colored cellophane paper for gifts.

Any of these can be dipped in chocolate