• Prep Time:
  • Cooking Time:
  • Serves: 2 Pounds

Chocolate Caramels #2

  • Recipe Submitted by on

Category: Candy, Chocolate

 Ingredients List

  • 2 c Sugar
  • 3/4 c Light corn syrup
  • 1/8 ts Salt
  • 3 Or 4 squares unsweetened
  • -chocolate
  • 2 c Light cream
  • 1 ts Vanilla extract
  • 1/2 c 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 3/4 inch squares.

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