Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream ina heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar is dissolved. Reduce heat to medium, and stirring occasionally, cook to soft-ball stage (238°F). Add another 1/2 cup of cream and bring to 238°F again, this time stirring only a little. Add the remaining 1/2 cup of cream and cook to 248°F without stirring. Remove from heat at once; pour into a buttered 8x4-inch pan. Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy. When the caramel is firm, turn it out onto waxed paper and cut into squares. Leave plain or dip in Chocolate Coating. Make sure caramels are room temp before you dipthem. Wrap individually or keep in an air-tight container.
Instructions
Combine the sugar, corn syrup, chocolate, salt and 1/2 cup of the cream ina heavy saucepan. Cook over fairly high heat, stirring constantly, until sugar is dissolved. Reduce heat to medium, and stirring occasionally, cook to soft-ball stage (238°F). Add another 1/2 cup of cream and bring to 238°F again, this time stirring only a little. Add the remaining 1/2 cup of cream and cook to 248°F without stirring. Remove from heat at once; pour into a buttered 8x4-inch pan. Do not scrape sides of saucepan as you pour, or you will get sugar crystals in your candy. When the caramel is firm, turn it out onto waxed paper and cut into squares. Leave plain or dip in Chocolate Coating. Make sure caramels are room temp before you dipthem. Wrap individually or keep in an air-tight container.
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