Chocolate Caramels

1. 1

   Stir over high heat until the sugar is dissolved: sugar, corn syrup, chocolate, salt and 1/2 cup cream.

2. 2

   Bring the ingredients to the soft ball stage, 234u00b0 over moderate heat.

3. 3

   Stir constantly. Add 1/2 cup cream.

4. 4

   Cook candy until it again reaches the soft ball stage, 234u00b0.

5. 5

   Add 1/2 cup cream.

6. 6

   Cook to the firm ball stage, 244u00b0.

7. 7

   Remove candy from heat to pour into an 8 x 8-inch buttered pan.

8. 8

   Do not scrape pan.

9. 9

   When candy is firm, about 3 hours later, invert onto a board and cut into squares.

10. 10

    Yields 1 pound.

* Per serving · 4 servings · Values may vary.

No additional tips available.