Fudge Caramels

Course : Fudge
Serves: 6 dozen caramels
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2/3 cup cocoa
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 cup evaporated milk
1/2 cup water
1/4 cup butter
1 teaspoon pure vanilla extract

Preparation / Directions:

1. Combine cocoa, sugar, corn syrup and salt in heavy 3-quart saucepan. 2. Add evaporated milk and water; bring to a boil over medium heat, stirring constantly. 3. Cook, stirring frequently, until mixture forms a firm ball in cold water, or registers 245 F. on candy thermometer. 4. Remove from heat; drop in butter and vanilla, stirring to completely blend in butter. 5. Pour into buttered 9-inch square pan; let cool. 6. Cut into squares (scissors are helpful) and wrap in waxed paper.


Nutritional Information:

6 dozen

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