Chocolate Caramels
CD Kitchen

1 cup granulated sugar
1 cup brown sugar — packed
1/2 cup corn syrup
1/2 cup half-and-half
2 ounces unsweetened chocolate
2 tablespoons butter — cut in pieces
1 teaspoon vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248 F on candy thermometer (firm-ball stage).

Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8×8x2″ pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place.

[image: flickr]

Post from: Chocolate Bytes