Dad's Chocolate Caramels

Dad's Chocolate Caramels

Yield: Approximately 3 Pounds

Preparation Time: 3 Hours

5 Ounces Unsweetened Baker’s Chocolate

2 Cups Heavy Whipping Cream
1 Cup Butter (DO NOT USE MARGARINE)
2 Cups Sugar
1 ½ Cups Corn Syrup
2 Teaspoons Vanilla Extract

Prepare a shallow pan by buttering(Parchment paper works instead of the butter)

9”X12” Pan Will Produce 1/2” Caramels
11”X16” Pan Will Produce 3/8” Caramels

Combine the sugar, corn syrup, butter and 1 cup of the cream in a 12 cup sauce pan and bring to a boil stirring constantly.  Add the second cup of cream slowly.  Do not allow the boiling to stop while adding 2^nd cup of cream. 

Boil, stirring constantly, until a soft ball forms in cold water.
We prefer heating it to 120 degrees C. / 248 degrees F.  It’s easier that the water method.

Remove from the heat and add chocolate and vanilla.  Stir until the chocolate is melted and mixed thoroughly.

Pour into the pan.

Allow to cool for several hours in the refrigerator or outside in winter.
Try not to let them freeze if they are put outside.  Much harder to cut.

Turn the caramels from the pan and cut into pieces.