Email to conny sugar      

Recipe Categories: lovelycook's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD JAMSandJELLIES LOWFAT MARINADES MEATS PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Chocolate Caramels




Source of Recipe


Unknown


List of Ingredients




1 Cup (2 sticks) butter

1 Cup granulated sugar

1 Cup dark brown sugar, packed

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 saucepans. 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.