Cooking Recipe Chocolate Caramels #2
Recipe Ingredients
2 c
Sugar
3/4 c
Light corn syrup
1/8 ts
Salt
3
Or 4 squares unsweetened
-chocolate
2 c
Light cream
1 ts
Vanilla extract
1/2 c
To 3/4 cup chopped nuts
Directions
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.