Homemade chocolate caramels will liven up any party.
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 cup light corn syrup
- 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
- 1 teaspoon vanilla extract
LINE 8-inch-square baking pan with foil; grease.
COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and Choco Bake. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool at room temperature. Makes about 2 1/2 pounds.
LIFT from pan; remove foil. Cut into about 1/2-inch squares or size desired and wrap individually in plastic wrap, twisting ends. Store in refrigerator or at room temperature; use within 7 to 10 days.
Review This Recipe
WOW! This was easier than I thought it would be! I finally got a candy thermometer and when I saw it in my drawer a few months later, I said, time for those caramels now. The recipe went together seamlessly and tasted delicious. Everyone loved it, especially my best friend Carol. We are chocholics together!
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