Chocolate caramels

Yield: 10 servings

Measure Ingredient
1 cup Butter
3 ounces Unsweetened chocolate
2¼ cup Sugar
14 ounces Sweetened condensed milk
¾ cup Light Karo
½ cup Coarsely chopped nuts
1 teaspoon Vanilla

Melt butter and chocolate in 3-quart heavy saucepan over low heat.

Stir in sugar, condensed milk and Karo until well blended. Cook over medium heat stirring freqently, to firm ball stage, 248 degrees, 15-18 minutes. Remove from heat. Stir in nuts and vanilla. Pour into well-buttered 9-inch square pan. When candy is firm, cut into 1-inch squares. Wrap in plastic wrap. Store in cool place. Makes 2½ pounds.

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