Chocolate Caramels

🧂 Ingredients

• 1 cup unsalted butter,

  plus more for buttering the pan
• 1½ cups heavy cream
• 1½ cups corn syrup
• 2 cups granulated sugar
• 4 ounces unsweetened chocolate baking bar,

  roughly chopped
• 2 teaspoons pure vanilla extract
• 1½ cups chopped roasted & salted nuts,

  optional

Instructions

• 1 Generously butter a 9" x 13" pan and set aside.
• 2 In a heavy-bottomed, medium-sized saucepan over medium to medium-high heat, stir
  together butter, cream, corn syrup, sugar, and chocolate. Once everything is
  melted together, add a candy/kitchen thermometer to the saucepan to gauge the
  temperature – this is very important. Stir gently, and quite constantly, with a
  spatula or wooden spoon until mixture just reaches 240°F, and then quickly pull
  saucepan from heat.
• 3 With saucepan off the heat, stir in the vanilla. If adding nuts, stir them in
  now. Pour mixture into prepared pan. Let cool to room temperature.
• 4 Use a long, sharp, non-serrated knife to cut the caramel into pieces, wiping the
  knife clean in between cuts for the cleanest cuts. I like to cut into 0.75" x
  1.75" pieces (as shown in my photos) or 1" x 1" squares, but you can make them
  any size you like.

Nutrition Info