Chocolate Covered Caramels

1 can Eaglebrand milk, unopened

chocolate/butterscotch candy melts, your choice

candy molds

Place milk in pan of water. Be sure can is covered. Bring to a boil and continue boiling for at least 3 hours. (I have seen some people do this in a crockpot on low for 8 hours, might be more economical) Be sure to keep can covered. Remove from heat, being careful not to burn yourself. Cool on rack. Open can to reveal caramel. It will be thick. Melt (chocolate) candy melts in microwave as directed, be careful not to scortch. Coat the inside of the mold with melted chocolate. The easiest way to make a thin layer is to use a small new paintbrush. Allow candy melt time to set up, placing in refrigerator will speed this up, but not necessary, it won't take long. Add caramel until almost level then add more candy melt to seal the edges. Chill until it is solid. Pop out of mold.

*My husband and dad both love caramels! My dad doesn't like chocolate much so I may try to make this without the chocolate and see how it turns out. Update: In talking to a friend today, she suggested using a different flavor candy melt like butterscotch or vanilla. She felt like the candy melt was needed to hold the caramel together. She's probably right!