Chocolate Caramels

1. 1

   Place all ingredients in medium saucepan.

2. 2

   Bring to boil on low heat, stirring constantly.

3. 3

   Cook until mixture is thickened and reaches 246F when tested with a candy thermometer, stirring constantly.

4. 4

   Pour into lightly buttered 8x4-inch loaf pan.

5. 5

   (Do not scrape mixture from bottom of saucepan.)

6. 6

   Let stand until set.

7. 7

   Score candy into 48 squares with large sharp knife.

8. 8

   Invert candy onto cool surface; turn over so marked side is up.

9. 9

   Cut candy into squares.

10. 10

    Wrap each caramel in waxed paper.

11. 11

    Let stand in cool place overnight to set.

12. 12

    Store at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.