Ingredients Jump to Instructions ↓

  1. 1 1/4 cups sugar

  2. 1/2 cup light corn syrup

  3. 1/2 cup dark corn syrup

  4. 1 cup heavy cream

  5. 1 tablespoon margarine

  6. 2 ounces unsweetened chocolate

Instructions Jump to Ingredients ↑

  1. Preparation : Makes 81 caramels 1. Stir together sugar, corn syrups and cream in a heavy 3-quart saucepan.

  2. Cook uncovered over medium heat, stirring occasionally, until mixture registers 250 F. on candy thermometer (about 40 minutes), or until a small amount of syrup dropped into very cold water forms a ball that is hard enough to hold its shape, yet plastic.

  3. Remove from heat; stir in margarine and chocolate until combined.

  4. Pour into a greased 9 x 9 x 2-inch baking pan; cool 1 hour.

  5. Cut into 1-inch squares. Vanilla Caramels (Variation) Follow basic recipe, but use 1 cup light corn syrup, 2 tablespoons margarine and 1 teaspoon vanilla. Omit dark corn syrup and chocolate. Signet Caramels (Variation) Follow basic recipe. After cutting caramels, press each firmly with a sealing wax stamp or cookie press.


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