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Chocolate Caramels

Chocolate Caramels recipe
photo by:kraft
Knock their socks off with chewy Chocolate Caramels you can make yourself…in just 20 minutes! Get out the candy thermometer and let's get to it.
5 min
20 min
24 servings, two squares each
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What You Need

cups  light whipping cream
cup  sugar
cup  light corn syrup
oz.  BAKER'S Semi-Sweet Chocolate
tsp.  salt

Make It

PLACE all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.

POUR into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.

CUT candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.

Kraft Kitchens Tips

Candy Thermometer
Be sure to use a thermometer specifically designed for candy-making or deep-frying. Thermometer should be able to register temperatures up to 400°F. To check for accuracy before using, let thermometer stand in boiling water 5 min. Thermometer should register 212°F. Any deviance from this temperature needs to be taken into account when testing for candy doneness.
Cooking Know-How
If you don't have a candy thermometer, remove a small amount of boiled sugar mixture and add to a cup of cold water. If the sugar mixture forms a ball, then candy should be at the proper temperature (246°F).
Prepare as directed, using BAKER'S Unsweetened Baking Chocolate.
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