Chocolate Caramels Recipe

Ingredients
<br>- 1 cup butter
<br>- 1 cup sugar, granulated
<br>- 1 cup dark brown sugar, packed
<br>- 1 cup light corn syrup
<br>- 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
<br>- 1 (2 ounce) bar NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar
<br>- 1 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245 degrees F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
<br>step 2: LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.
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Ingredients
- 1 cup butter
- 1 cup sugar, granulated
- 1 cup dark brown sugar, packed
- 1 cup light corn syrup
- 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
- 1 (2 ounce) bar NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar
- 1 teaspoon vanilla extract

Directions
step 1: COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245 degrees F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
step 2: LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

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