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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.