Title: Chocolate Caramels #2
Categories: Candy Chocolate
Yield: 2 Servings
| 2 | c | Sugar |
| 3/4 | c | Light corn syrup |
| 1/8 | ts | Salt |
| 3 | | Or 4 squares unsweetened; ch ocolate |
| 2 | c | Light cream |
| 1 | ts | Vanilla extract |
| 1/2 | c | To 3/4 cup chopped nuts |
SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of
Congress Catalog Card #63-20399. MM format by Ursula R. Taylor. Combine
sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir
constantly until mixture comes to a full foil. Gradually add remaining
cream so that boiling does not stop. Continue cooking, stirring constantly,
to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and
nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting
board and cut into
3/4 inch squares.