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Name: Chocolate Caramels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1 ds Salt; 1 c Light corn syrup; 1 14-oz can Sweetened Condensed Milk; 1 c Brown Sugar packed; 2 1-oz pieces Unsweetened Chocolate; 2 Sticks butter; 1 c Granulated sugar; 1 ts Vanilla extract

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INGREDIENTS

1 ds Salt
1 c Light corn syrup
1 14-oz can Sweetened Condensed Milk
1 c Brown Sugar ; packed
2 1-oz pieces Unsweetened Chocolate
2 Sticks butter
1 c Granulated sugar
1 ts Vanilla extract

Servings

INSTRUCTIONS

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 Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 18, 99,

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Chocolate Caramels

1 ds Salt
1 c Light corn syrup
1 14-oz can Sweetened Condensed Milk
1 c Brown Sugar packed
2 1-oz pieces Unsweetened Chocolate
2 Sticks butter
1 c Granulated sugar
1 ts Vanilla extract

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    Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5    Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 18,  99,

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 36

Calories: 215
Calories from Fat: 111 (52%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 32mg		10 %
Sodium 96.5mg		3 %
Potassium 87.9mg		2 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 26.3g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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