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Nutty Chocolate Caramels

2 teaspoons plus 1/4 cup butter, divided
3/4 cup light corn syrup
1/4 cup cold water
1-1/2 cups sugar
3 squares (1 ounce each) semisweet chocolate, chopped
1/2 teaspoon salt
1 cup half-and-half cream
2 teaspoons vanilla extract
1 cup chopped walnuts

Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set
aside. Butter the sides of a heavy saucepan with 1 teaspoon butter;
add the corn syrup, water, sugar, chocolate, salt and remaining

Printed from tasteofhome.com Sep 7, 2008

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Nutty Chocolate Caramels cont.

butter. Cook and stir over medium heat until smooth and blended,
about 6 minutes. Gradually stir in cream. Cook and stir until
mixture comes to a boil. Cook and stir until a candy thermometer
reads 245° (firm-ball stage), about 25 minutes. Remove from the
heat; stir in vanilla and walnuts. Pour into prepared pan. Cool; cut
into squares. Store in a covered container in the refrigerator.
Remove from the refrigerator 1 hour before serving.

Yield: 4 dozen (about 1-3/4 pounds).