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Chocolate Caramels Exps116443 Hca2081250b01 14 4b Rms 7

Chocolate Caramels

TOTAL TIME: Prep: 5 min. Cook: 55 min. + cooling YIELD: 32 pieces (1-1/4 pounds).
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

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

Directions

  • 1. Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside.
  • 2. 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).
  • 3. 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.

Nutrition Facts

1 caramel: 94 calories, 5g fat (3g saturated fat), 16mg cholesterol, 10mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.

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