How to make caramels
1 cup butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 - 14 oz can sweetened condensed milk (1 1/4 cups)
2 oz unsweetened chocolate baking bar
1 tsp vanilla extract
Line 8” square baking pan with heavy duty foil then grease foil.
In heavy, medium sized saucepan, combine butter, granulated sugar, brown
sugar and corn syrup. Cook over medium heat 5 minutes or until mixture
boils and butter is melted, stirring constantly. Add condensed milk and
chocolate; stir constantly until chocolate is melted.
Reduce heat to medium low and cook 25 to 35 minutes longer, or until
mixture reaches 245 degrees F. on candy thermometer, stirring constantly.
Remove from heat, stir in vanilla. Immediately pour into prepared pan;
let stand until cool. Lift from pan and remove foil.
To serve, cut into 1” squares and wrap individually in plastic wrap,
twisting ends. Store at room temperature; use within 7 to 10 days.
Makes 64 caramels
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