Chocolate and Caramel. Chewy. Mouth-watering deliciousness.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: candy, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 35
Calories: 168kcal
Author: Lois Carter Crawford
Ingredients
2cupssugar
1cupbrown sugar
1cuplight corn syrup
12ouncesCondensed Milk (1 can)
½cupbutter(1 stick)
2teaspoonsvanilla
4ouncesbaker's unsweetened (100% cocoa) chocolate(cut or broken into small pieces)
Instructions
FIRST, A WORD OF CAUTION: As the mixture heats, the bubbling becomes more violent throwing off bits of hot caramel. A long handle wooden spoon works well to stir the mixture as it cooks. It takes me about 40 minutes to an hour from the time heat is applied until I dump the mixture into the pan to cool.
Ready the Baking Dish
Butter a 5" x 7" shallow baking pan and set aside.
Melt, Stir & Cook
Add all the ingredients except the vanilla to a heavy bottom 2-quart sauce pan.
Stir to mix well.
Begin cooking at medium high heat, but as soon as the mixture begins to boil, reduce the heat to medium.
As the mixtures cooks, it will thicken and the bubbles will become larger.
Reduce the heat a bit as the temperature climbs above 212F degrees (100C) to keep the mixture boiling but also reduce the likelihood of a gob of hot chocolate landing on your fingers. (I still have scars from my first attempt to make these in a hurry.)
Reduce the heat to medium and bring to 240F, stirring constantly.
Immediately upon reaching 240F, remove from heat and stir in the vanilla.
Pour into Baking Dish
Place the buttered baking dish on a level, heat-resistant surface and pour the mixture into it.
Spread mixture evenly.
Cool
Let cool. I usually leave the caramels at room temperature overnight to cool.
DO NOT cool in the refrigerator. They will be too hard to cut.
Cut, Wrap & Store
Dump the candy out of the pan and cut into small (1" x 1") squares—or larger squares, your preference.