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Chocolate Caramels

"Homemade chocolate caramels will liven up any party." Original recipe yield: 64 caramels.


1 cup butter
1 cup sugar, granulated
1 cup dark brown sugar, packed
1 cup light corn syrup
1 (14 ounce) can NESTLEŽ CARNATIONŽ Sweetened Condensed Milk
1 (2 ounce) bar NESTLEŽ TOLL HOUSEŽ Unsweetened Chocolate Baking Bar
1 teaspoon vanilla extract


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. 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.
NOTE: If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200 degrees F. oven for about 5 minutes.

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