Name: Chocolate Caramels
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 32 pieces (1-1/4 pounds)
Ingredients: 1 teaspoon butter, softened; 1 cup sugar; 3/4 cup light corn syrup; 2 ounces unsweetened chocolate, chopped; 1-1/2 cups heavy whipping cream, divided

When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. —Sue Gronholz, Beaver Dam, Wisconsin

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Chocolate Caramels

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Yield:32 pieces (1-1/4 pounds)

Prep:5 min

Cook:55 min

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Ingredients

1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided

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Directions

Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside.

In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage).
Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.