They are leaders wherever they are made.
You can also dip the above in dipping cream; they make a nice piece of goods. In my mind, anything that tastes well in our line sells well, no matter if anyone else ever made the same piece of goods before or not.
CHOCOLATE-DIPPED CARAMELS.
It is not necessary to make chocolate caramels for dipping in chocolate, as it is only a waste of chocolate. Make a plain vanilla caramel, and when they are coated the coating itself will be all the chocolate flavor needed.
CARAMEL CREAMS.
Make a nice caramel and cook it a little lower than for a stand up caramel, and when cold cut in size of caramels, and then cut them in two again and dip in dipping cream. They make a nice center if cut in two and not cooked too high.