Chocolate caramels #2

Yield: 2 Pounds

Measure Ingredient
2 cups Sugar
¾ cup Light corn syrup
⅛ teaspoon Salt
3 \N Or 4 squares unsweetened chocolate
2 cups Light cream
1 teaspoon Vanilla extract
½ cup To 3/4 cup chopped nuts

SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of Congress Catalog Card #63-20399. MM format by Ursula R. Taylor.

Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil.

Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into ¾ inch squares.

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