Prep time: about 30 minutes
2 cups dark corn syrup1 cup milk
2 cups sugar
½ cup butter (1 stick)
2 tablespoons vanilla extract
8 ounces unsweetened chocolate
Place all of the ingredients into a large deep pan. Heat over medium high heat stirring constantly. Remove the caramel mixture from the heat. Cool to room temperature.
Spray a 13X9-inch baking dish with vegetable oil cooking spray. Line the sprayed pan with wax paper. Spray the waxed paper. Pour the caramel mixture into the pan. Let the caramels continue to cool until they are firm.
Turn out the caramels onto a cutting board. Remove the waxed paper.
Use poultry shears to cut the caramels into ½ inch squares and drop them into a bowl of powdered sugar.
Wrap each one in wax paper twisting the ends.