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Chocolate Caramels

by in Aug 1999
Chocolate Caramels
1 vote, 4.00 avg. rating (79% score)
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Yield: Makes 1 pound.

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  • 1 can (15 ounces) sweetened condensed milk
  • 1 cup light corn syrup
  • 1 tablespoon butter
  • 1/8 teaspoon salt
  • 2 ounces (2 squares) unsweetened chocolate
  • 1 teaspoon vanilla extract


In a 1-1/2-quart heavy saucepan, mix together 1/3 cup of condensed milk, corn syrup, butter, and salt. Cook over medium heat, stirring constantly, until mixture reaches 235 degrees; F on a candy thermometer (soft-ball stage). Stir in remaining milk. Stir in chocolate, a square at a time. Boil until syrup reaches 235 degrees F again. Remove and stir in vanilla. Pour into an 8x2-inch buttered pan. Cool and cut into half-inch squares.
Updated Wednesday, February 9th, 2005

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