Chocolate Caramels 2 cups sugar 2 cups cream ¼ to ½ cup cocoa 1 cup light corn syrup 1 T butter 1 tsp vanilla Combine sugar, syrup, cocoa, and half of the cream. Cook to 237 degrees. Add other half of cream slowly-don’t stop the boiling. Then stir and cook again to 237 degrees then to 242-250 degrees. Add butter and vanilla slowly. Pour into buttered 9x9 pan. Cool and cut into pieces. Wrap in parchment paper. |
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