Chocolate Caramels #2

2 Pounds

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Chocolate Caramels #2 Ingredients

2 c Sugar	2 c Light cream
3/4 c Light corn syrup	1 ts Vanilla extract
1/8 ts Salt	1/2 c To 3/4 cup chopped nuts
3 Or 4 squares unsweetened

Instructions for Chocolate Caramels #2

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. Posted to MM-Recipes Digest V3 #342 From: Tonya Date: Sat, 14 Dec 1996 12:33:02 -0800

Main Ingredient: ChocolateCuisine: Uncategorized