Start with the preparation of caramel sauce. Put the sugar into a pan and place onto a medium heat.

Let the sugar melt completely. Don't forget to stir continuously until it has turned light brown.

As soon as the caramel is light brown, add the butter (cut into small cubes) and whisk rapid until the butter has melted and is combined completely.

Turn off the heat and add the cream, again whisking rapidly until combined.

If you find that there are some small sugar crystals, sieve the sauce to remove them.

Put the sauce into a fridge to cool.

Place the mould in refrigerator. I was short of time, so I placed the tray in freezer. But be careful and don't let the chocolate turn hard.

After 4 to 5 minutes, when the chocolate will come to the ice cream consistency, bring the tray out and scoop out the chocolate from within the mould. In other words, dig the chocolates and make a small well in them. Look at the picture below for easy reference.

Fill the caramel in the well, created between the chocolates, and cover them with more melted chocolate. Again transfer in fridge to turn hard.

Chocolate Covered Caramels Recipe is ready. Enjoy it. You can gift it to your dear ones too.