Prep time: about 30 minutes
2
cups dark corn syrup
1 cup
milk2 cups sugar
½ cup butter (1 stick)
2 tablespoons vanilla extract
8 ounces unsweetened chocolate
Confectioners’
sugar
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.
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