Title: Chocolate Caramels
Categories: Chocolate
Yield: 36 Servings

	2	Sticks Butter
	1 c	Granulated Sugar
	1 c	Brown Sugar, Packed
	1 c	Light Corn Syrup
	1 c	n (14 Oz)
	2	1-Oz
:		Squares
	1 t	s Vanilla Extract
:	d	s Salt
:		Sweetened Condensed Milk
:		Unsweetened Chocolate

1. Butter an 8-inch square baking pan. In a heavy 2 1/2-qt saucepan, combine butter, granulated sugar, brown sugar, and corn syrup. Cook over medium heat, stirring constantly, until butter melts and mixture comes to a boil. Mix in sweetened condensed milk and chocolate, and stir constantly until chocolate is melted. Cook over medium to medium-low heat, stirring often, until mixture reaches 245F on a candy thermometer, about 40 mins. 2. Remove from heat and stir in vanilla and salt. Quickly turn into prepared pan. Let stand at room temperature until cool. Cut caramels into 36 squares and wrap each individually in plastic wrap, twisting ends. Or place each caramel in a paper candy cup. Store at room temperature and use with a week or two.

Dan Klepach

___ Blue Wave/386 v2.30

Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5

From: Michael Loo Date: 02-12-98 (03:43) The Once And Future Legend (1) Cooking

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