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. |
