Chocolate Caramels

(from Ryan77’s recipe box)

Source: Joanne Fluke

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

  1. Before you start, spray a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray.

  2. Sprinkle the chopped nuts evenly across the bottom of the cake pan.

  3. Place the cake pan on a folded kitchen towel on the kitchen counter.

  4. 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)

  5. On a cold burner, combine the brown sugar, salt, dark Karo syrup, sweetened condensed milk, unsweetened chocolate, and butter.

  6. Turn the burner on MEDIUM HIGH heat. STIR the candy mixture CONSTANTLY until it boils. (about 10 minutes)

  7. Continue stirring until your candy thermometer reaches 250°F. Continue to stir for one more minute and move the saucepan to a cold burner.

  8. Add the vanilla extract to the candy mixture and stir it in.

  9. Let the candy mixture sit on the cold burner for 5 minutes.

  10. When 5 minutes have passed, pour the candy mixture evenly over the nuts in the cake pan.

  11. 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.)

  12. 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.

  13. Pry out the caramels, one by one, and wrap each one in wax paper.

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