Chocolate Caramels #2candies, chocolate 2 cup sugar 3/4 cup light corn syrup 1/8 teaspoon salt 3 or 4 squares unsweetened chocolate 2 cup light cream 1 teaspoon vanilla extract 1/2 cup to 3/4 cup chopped nuts SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of Congress Catalog Card #63-20399. MM format by Ursula R. Taylor. Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares. |
