| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate |
36 |
servings |
INGREDIENTS
| 2 |
|
Sticks Butter |
| 1 |
c |
Granulated Sugar |
| 1 |
c |
Brown Sugar; Packed |
| 1 |
c |
Light Corn Syrup |
| 1 |
cn |
(14 Oz) Sweetened Condensed Milk |
| 2 |
|
1-Oz Unsweetened Chocolate Squares |
| 1 |
ts |
Vanilla Extract |
| 1 |
ds |
Salt |
INSTRUCTIONS
1. Butter an 8-inch square baking pan. In a heavy 2 1/2-qt saucepan,
combine butter, granulated sugar, brown sugar, and corn syrup. Cook
over medium heat, stirring constantly, until butter melts and mixture
comes to a boil. Mix in sweetened condensed milk and chocolate, and
stir constantly until chocolate is melted. Cook over medium to
medium-low heat, stirring often, until mixture reaches 245F on a
candy thermometer, about 40 mins. 2. Remove from heat and stir in
vanilla and salt. Quickly turn into prepared pan. Let stand at room
temperature until cool. Cut caramels into 36 squares and wrap each
individually in plastic wrap, twisting ends. Or place each caramel in
a paper candy cup. Store at room temperature and use with a week or
two.
Dan Klepach
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 18,
99, converted by MM_Buster v2.0l.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”