Chocolate Caramels
Smooth, Chocolaty and chewy. This recipe was found in a 1960’s candy recipe booklet, and is still a favorite today!
Butter / cooking spray to prepare a 8 x 8 x 2-inch pan.
1 1/3 cups (15 ounce can) of sweetened condensed milk - divided
1 cup light corn syrup
1 tablespoon butter
1/8 teaspoon salt
2-ounces (2 squares) unsweetened chocolate (check label for allergens)
1 teaspoon vanilla extract
Prepare the 8 x8 x 2-inch pan and set aside.
In a 1½ quart heavy saucepan mix together 1/3 cup of the sweetened condensed milk, corn syrup, butter and salt. Cook over medium heat, stirring constantly, until the mixture registers 234 degrees F on a candy thermometer, or until when a little dropped into very cold water forms a semi-firm ball which holds it shape when taken from the water.
Stir in the remaining sweetened condensed milk slowly enough to keep the mixture at a boil. Next stir in the chocolate, one piece at a time. Boil until the temperature once again reaches 234 degrees F. Remove from heat.
Stir in the vanilla extract, and blend. Next, pour the mixture into a 8 x8 x 2-inch pan. Cool. Once firm, cut into ½” squares.
Makes 1 pound of caramels.
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