Caramels

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 64
• 2 cups sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 cups heavy cream
• 3/4 cup evaporated milk
• 1/2 ounce unsweetened chocolate
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 lightly oil bottom and sides of large, heavy saucepan.
• 2 in pan, combine sugar, corn syrup, salt and 1 cup of the heavy cream.
• 3 bring mixture to a boil over medium heat stirring constantly.
• 4 as soon as it reaches boiling point, slowly stir in remaining 1 cup cream.
• 5 continue to cook, stirring steadily until mixture reaches 232°f.
• 6 at this point, add the evaporated milk slowly enough that you don't stop the mixture from boiling.
• 7 add chocolate and continue to cook and stir.
• 8 until temperature reaches 242°f.
• 9 remove from heat and stir in vanilla (you can also stir in some chopped pecans or other nuts if you like).
• 10 pour into ungreased (yes i said ungreased) 8-inch square pan.
• 11 do not scrape bottom of pan--i usually end up having a bit at the bottom that i don't want mixed in with the rest.
• 12 cool to room temperature and then stick the pan in the freezer for several hours.
• 13 after it has hardened up enough, you should be able to turn the pan over a piece of plastic wrap, whack the bottom and have the solid piece of caramel come out.
• 14 if it doesn't, it needs to get a bit harder in the freezer.
• 15 let caramel come back to room temperature.
• 16 peel off plastic wrap and cut into 1-inch pieces.
• 17 wrap pieces in small squares of waxed paper.