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Soft Chocolate Caramels Recipe

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This recipe for Soft Chocolate Caramels, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Doris Woodward

Category:
Category:

Ingredients:  
Ingredients:  
C water
2 C sugar
1 Tab vanilla extract
1 14oz. can sweetened condensed milk
1 C light corn syrup
1 sticks butter
1 C (6oz.) dark chocolate, chopped
Tsp salt

Directions:
Directions:
Lightly butter a 9 x 13 pan and set aside

In a heavy 4 qt saucepan, combine water, sugar, vanilla, condensed milk, corn syrup, butter and chocolate. Bring mix to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn't touching the bottom of the pan and is inserted at least 1-2 inches into the liquid (or according to your thermometer's directions).

Continue stirring while the mixture boils and cooks, until the caramels reach 245. if the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.

Remove the pot from the heat and stir in the salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.

When cool, remove the sheet of caramels from the pan. Cut into pieces using a large knife or bench scraper.

Preparation Time:
Preparation Time:
10 minutes

 

 

 

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