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    Chocolate Caramels


    Source of Recipe


    vbb

    List of Ingredients




    1 cup (2 sticks) butter
    1 cup granulated sugar
    1 cup packed dark brown sugar
    1 cup light corn syrup
    1 can (14 oz.) CARNATION Sweetened Condensed Milk
    1 bar (2 oz. total) NESTLÉ TOLL HOUSE Unsweetened Chocolate Baking Bars
    1 teaspoon vanilla extract

    Recipe



    LINE 8-inch-square baking pan with foil; grease.

    COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245° F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.

    LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

    NOTE: If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200° F. oven for about 5 minutes.

 

 

 


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