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Chocolate Caramels II

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 3 squares of grated chocolate
  • 1 cup cream or milk
  • 1 tsp vanilla
  • 1 tsp soda
  • 1/2 tsp salt
  • 2 Tbsps butter
  • 1 cup whole nut meats
Put white sugar, brown sugar, and molasses in a saucepan. Bring to a boil. Add grated chocolate and 1/3 of the milk. Stir gently to mix the ingredients. Let boil until it begins to thicken. Add 1/3 cup milk. Stir again. Allow mixture to boil until it thickens. Add remaining milk. Stir gently and constantly, so that candy doesn't burn (do not beat, because beating may cause candy to become granular). Boil until candy forms a firm ball when tried in cold water. This will be about 242°F. Add Vanilla, soda, salt, butter, and nut meats. Turn into pan lined with butter, and when cold, cut into 3/4 inch squares. Caramel should be 3/4 inch deep in pan.

This caramel demands a long time in cooking. When taken from the fire, it should be as firm (when tried in cold water) as is wanted when ready to eat.
Submitted by Tess M Jul 20, 2009
15 min 30 min 45 min

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