Guest guest Posted November 14, 2002 Report Share Posted November 14, 2002 Chocolate Caramels Ingredients 1 cup granulated sugar 1 cup brown sugar; packed 1/2 cup corn syrup 1/2 cup half and half cream 2 squares unsweetened chocolate; 1 ounce each 1 teaspoon vanilla 1 tablespoon butter Method Place sugars, corn syrup, half and half and chocolate in large heavy saucepan. Bring to a boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248° F on candy thermometer (firm ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well greased 8 x 8 x 2 inch pan. Cool; cut into small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Yield: about 1 1/2 pounds *********** My Special Thought To You: No Jesus-No Peace!--Know Jesus-Know Peace!! Web Hosting - Let the expert host your site Quote Link to comment Share on other sites More sharing options...
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