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Chocolate Caramels Recipe
|Margarine/Butter||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 1⁄4 Cup (36 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can Not Evaporated)|
|Unsweetened chocolate||2 Ounce, chopped|
|Vanilla||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6024 Calories from Fat 2105
% Daily Value*
Total Fat 239 g367.5%
Saturated Fat 71 g354.9%
Trans Fat 0 g
Cholesterol 134.9 mg
Sodium 932.9 mg38.9%
Total Carbohydrates 996 g332.1%
Dietary Fiber 9.4 g37.7%
Sugars 802.1 g
Protein 40 g79.6%
Vitamin A 176.4% Vitamin C 17.6%
Calcium 165.8% Iron 79.1%
*Based on a 2000 Calorie diet
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.
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.