These caramels are another treat that I
haven't made in years that I revisited this Christmas season. These are very
soft so you do not have to worry about losing a filling.
Chocolate Caramels
1 cup (2 sticks)
butter
1 cup dark brown sugar
1 cup light corn syrup
14 oz sweetened condensed
milk
5 oz bittersweet chocolate (I used
Ghiradelli)
1 tsp vanilla
Cook everything in a large saucepan
except for the vanilla. Continue to stir until it reaches 245°,
remove from heat and stir in vanilla. Pour into a foil lined 8" square pan and
allow to cool completely before cutting into squares. Wrap in wax paper.
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