Make creamy homemade chocolate caramels for the holidays.

• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup dark corn syrup
• 1/2 cup half and half
• 2 squares (1 oz. each) unsweetened chocolate
• 1 tsp. vanilla
• 1 T. butter

Preparation -
Place the sugars, corn syrup, half and half and chocolate in a large saucepan. Bring to a boil over medium high heat, stirring constantly, until the chocolate is melted and the sugar is dissolved. Reduce heat to medium and cook, stirring frequently, until the mixture reaches 250° F on a candy thermometer (firm ball stage). Remove from heat. Stir in the butter until it melts. Stir in the vanilla. Pour the mixture into a buttered 8" x 8" x 2" pan. Cool, then cut into small squares. Wrap individual pieces in plastic wrap. Store in a cool, dry place.

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Recommended ...

Taylor Candy, Canning and Deep Fry Thermometer This thermometer features clear markings that measure from 100ºF to 400ºF. Its 12-1/2" long, stainless-steel frame is sturdy and features a metal clip that will hold the thermometer safely to the side of your pan up to one inch thick. It works well for candymaking... featuring markings for thread, soft ball, hard ball, soft crack and hard crack stages.

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