Chocolate Caramels

1. 1

   Place sugars, corn syrup, half and half and chocolate in large heavy saucepan.

2. 2

   Bring to a boil, stirring to melt chocolate and dissolve sugar.

3. 3

   Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248 F on candy thermometer (firm ball stage).

4. 4

   Remove from heat.

5. 5

   Quickly stir in butter and vanilla just until blended and butter melts.

6. 6

   Pour into well greased 8 x 8 x 2 inch pan.

7. 7

   Cool; cut into small squares.

8. 8

   If desired, top each square with pecan half or almond slivers.

9. 9

   Wrap individually in plastic wrap or foil.

10. 10

    Store in cool, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.