You are here

Chocolate Caramels

Chef.at.Home's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Light cream/Half and half 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs) (0.5 Stick)
  Unsweetened chocolate 1 Ounce
  Salt 1 Dash
  Vanilla extract 1⁄4 Teaspoon
Directions

Combine the sugar, corn syrup, cream, butter, chocolate and salt in a medium saucepan over medium low heat.
Cook until butter and chocolate are melted, stirring until mixed and smooth.
Bring to a full rolling boil.
Cook to 242 degrees on a candy thermometer or until a small amount of the mixture dropped in cold water forms a firm but not brittle ball, stirring occasionally at the beginning and more frequently toward the end of the cooking process.
Remove from heat.
Stir in the vanilla and pour at once into a greased 81/2 x 41/2 inch loaf pan or 8x8 inch baking pan, being careful not to scrape the mixture.
Let stand until firm.
Cut into pieces and wrap individually.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Dish: 
Candy

Rate It

Your rating: None
4.407145
Average: 4.4 (14 votes)