Chocolate caramels #2
2 Pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ¾ | cup | Light corn syrup |
| ⅛ | teaspoon | Salt |
| 3 | Or 4 squares unsweetened chocolate | |
| 2 | cups | Light cream |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | To 3/4 cup chopped nuts |
Directions
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.