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Ingredients
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup (packed) |
| light corn syrup: 1/2 cup |
| half and half cream: 1/2 cup |
| unsweetened baking chocolate squares: 2 oz |
| vanilla extract: 1 tsp |
| salted butter: 1 Tbl |
Chocolate Caramels
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
1 serving(s)
Tags
- Place sugars, corn syrup, half and half and chocolate in large heavy saucepan.
- Bring to a boil, stirring to melt chocolate and dissolve sugar.
- Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248° F on candy thermometer (firm ball stage).
- Remove from heat.
- Quickly stir in butter and vanilla just until blended and butter melts.
- Pour into well greased 8 x 8 x 2 inch pan.
- Cool; cut into small squares.
- If desired, top each square with pecan half or almond slivers.
- Wrap individually in plastic wrap or foil.
- Store in cool, dry place.