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 email@example.com on May 18, 99,
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 36|
|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 %|
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Calories per serving: 215
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