Chocolate Covered Red Stag Caramels

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Chocolate Covered Red Stag Caramels

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  • Prep Time


  • Total Time


  • Servings



  • 14

    tbs butter

  • ¾

    c brown sugar

  • ½

    c sugar

  • ¾

    c light corn syrup

  • 2

    tsp sea salt

  • ¼

    c heavy cream

  • 2

    tsp red stag bourbon

  • Chocolate Coating:

  • 2

    c dark chocolate chips

  • 1

    tbls shortening

  • Sea Salt Flakes


In heavy bottom pot, combine all caramel topping ingredients, except for the burbon. Bring to boil and stir until sugars are dissolved and mixture is well combined. Using candy thermometer, watch for the goal of about 230 degrees. About 5-10 mins Remove from heat and stir in bourbon. Allow to cool for a couple mins. then pour into a 8x8 pan. Refrigerate for several hours. Once chilled, cut into small squares. Chocolate Coating: melt the chips in microwave in 30 sec increments. After the first 30 add shortening, and reheat another 30. Coating is ready when chocolate is smooth. Dip cold caramel squares in chocolate, removing extra chocolate. Place on parchment patper to dry, after a light sprinkle of sea salt.


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