Chocolate Caramels Recipe
Summary
Preparation Time2 MinDifficulty LevelEasy
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 2 1/4 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Sweetened condensed milk | 14 Ounce, evaporated | |
| Unsweetened chocolate | 2 Ounce, chopped | |
| Vanilla | 1 1/2 Teaspoon |
Directions
Lightly butter foil-lined 9-inch square pan.
In large heavy saucepan, melt margarine.
Add sugar; mix well.
Stir in corn syrup.
Cook over medium-low heat, until sugar dissolves and mixture is well blended.
Stir in sweetened condensed milk.
Cook over medium heat, stirring constantly, until mixture reaches 230°F on candy thermometer, about 30 minutes.
Stir in chocolate; continue cooking until mixture reaches the soft ball stage (240°F.), about 15 minutes.
Remove from heat; stir in vanilla.
Pour hot mixture into prepared pan.
Cool.
Refrigerate several hours or until candy has completely set.
Remove from pan.
With thin-bladed knife, cut caramel into pieces, using a light sawing motion.
Wrap individual pieces in waxed paper.
Store in refrigerator.
In large heavy saucepan, melt margarine.
Add sugar; mix well.
Stir in corn syrup.
Cook over medium-low heat, until sugar dissolves and mixture is well blended.
Stir in sweetened condensed milk.
Cook over medium heat, stirring constantly, until mixture reaches 230°F on candy thermometer, about 30 minutes.
Stir in chocolate; continue cooking until mixture reaches the soft ball stage (240°F.), about 15 minutes.
Remove from heat; stir in vanilla.
Pour hot mixture into prepared pan.
Cool.
Refrigerate several hours or until candy has completely set.
Remove from pan.
With thin-bladed knife, cut caramel into pieces, using a light sawing motion.
Wrap individual pieces in waxed paper.
Store in refrigerator.
Chef
