Categories: Candy
Ingredients
- 1/2 cup finely chopped nuts
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 cup dark Karo syrup
- 1 - 14 oz can sweetened condensed milk
- 2 ounces unsweetened baking chocolate
- 1/2 cup butter
- 1 teaspoon vanilla extract
Directions
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Before you start, spray a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray.
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Sprinkle the chopped nuts evenly across the bottom of the cake pan.
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Place the cake pan on a folded kitchen towel on the kitchen counter.
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Get out a 3-quart saucepan and your candy thermometer. Place the thermometer inside the saucepan with the sliding clamp on the outside. Slide the thermometer through the clamp until it’s approximately 1/2 inch from the bottom of the saucepan. (don’t let the thermometer bulb hit the bottom of the pan)
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On a cold burner, combine the brown sugar, salt, dark Karo syrup, sweetened condensed milk, unsweetened chocolate, and butter.
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Turn the burner on MEDIUM HIGH heat. STIR the candy mixture CONSTANTLY until it boils. (about 10 minutes)
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Continue stirring until your candy thermometer reaches 250°F. Continue to stir for one more minute and move the saucepan to a cold burner.
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Add the vanilla extract to the candy mixture and stir it in.
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Let the candy mixture sit on the cold burner for 5 minutes.
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When 5 minutes have passed, pour the candy mixture evenly over the nuts in the cake pan.
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Leave the cake pan on the counter for 20 additional minutes to cool. Then cover it with plastic wrap and put it in the refrigerator for at least 3 hours. (Overnight is fine too.)
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When you’re ready to serve your Chocolate Caramels, cut the caramels into squares with a buttered knife. Make sure you cut all the way to the bottom of the cake pan.
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Pry out the caramels, one by one, and wrap each one in wax paper.