Rich and chewy, these homemade caramels make a great hostess gift.
60 min.prep time
1 cup sugar
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2/3 cup water
1/4 cup unsweetened cocoa
1 (5-ounce) can (2/3 cup) evaporated milk
2 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon vanilla
Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (7 to 12 minutes). Continue cooking, stirring occasionally, until candy thermometer reaches 245°F. or small amount of mixture dropped into ice water forms a firm but pliable ball (22 to 25 minutes). Remove from heat; stir in vanilla.
Immediately pour hot caramel mixture into prepared pan. Cool slightly (about 20 minutes). Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.
Nutrition Facts (1 caramel)
Dietary Fiber: 0g
Recipe #11263©2000Land O'Lakes, Inc.