Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
Chocolate and Carmel don’t belong together, said NO ONE ever. These little Caramels are extremely delicious! The creaminess of the chocolate and caramel gives it a fudge like consistency, and it is divine. Give them a try, you won’t be disappointed!
Ingredients
Adjust Servings
-
Make the Caramels
Instructions
- Lightly butter a 9X13-inch pan and set aside.
- In a saucepan, combine the water, sugar, vanilla, condensed milk, corn syrup, butter, and chocolate. Bring the mixture to a boil over medium heat, stirring constantly. Clip a candy thermometer to the side of the pan making sure the tip of the thermometer doesn't touch the bottom of the pan.
- Continue stirring while the mixture boils and cooks, until the caramels reach 245 degrees F. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.
- Remove the pot from the heat, and pour the mixture into the prepared pan, and allow to cool completely to room temperature, at least two hours.
- When cool, remove the sheet of caramels from the pan, and cut them into pieces using a large knife.