Chocolate Caramels Recipe

Chocolate Caramels

Ingredients

• 1 cup sugar
• 1 cup light corn syrup
• 1 can (12 ounces) evaporated milk
• 1⁄2 cup whipping cream
• 1 ounce shortening
• Pinch of salt
• 2 ounces unsweetened baking chocolate, chopped

Cooking Directions

1. Line an 8 x 8-inch baking pan with wax paper or use a smaller pan to make thicker pieces; the ideal depth is about 3⁄4 inches.
2. Combine the sugar, corn syrup, evaporated milk, cream, shortening, and salt in a 4- to 5- quart saucepan. 
3. Bring the ingredients to a boil over low heat, stirring with a wooden spoon to blend and to ensure that the sugar dissolves.
4. When the batch comes to a boil (after about 25 minutes), it will boil up due to the milk and cream content. 
5. Wash the inside of the pot with water and a pastry brush to wash away sugar crystals. 
6. Then clip on the candy thermometer, being careful not to allow the tip to touch the bottom of the pot, and continue to boil over low heat.
7. After the batch boils up, it will boil back down. 
8. Stir continuously after the batch lowers.
9. Do not allow the batch to scorch.
10. When the batch reaches 234 degrees (after another 15 minutes of cooking), remove it from the heat, remove the thermometer, and stir in the chopped chocolate to blend.
11. The blending and melting take 2 to 3 minutes.
12. Pour the mixture into the baking pan and allow it to cool for 1 hour at room temperature.
13. Cut the batch into approximately 3⁄4-inch squares, making about 75 pieces.