3 cups white sugar
1 cup taffy-stuffed carrots
1 cup orange juice
1 cup milk
8 cups bourbon
4 cups vanilla extract
2 cups milk chocolate syrup
Lightly grease a large baking sheet.
Place carrots and orange juice in large pot, and heat over medium-low heat until carrots are tender. Reduce heat to low.
In a large bowl, beat sugar, corn syrup, and milk chocolate. Stir until thoroughly combined. Pour mixture into pot, and stir until thoroughly heated.
Pour bourbon into a small saucepan and heat over medium heat until warm.
Melt chocolate chips, and place in a separate small saucepan. Cool slightly. Store by cutting into cubes.
Remove caramel candies from skewer, and scoop away bits of them. Chop any remaining candies and place in plastic container. Reserve about 1/3 cup of chocolate for garnish.