FUDGE CARAMELS
2 cups sugar
2/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1 cup light corn syrup
1 cup evaporated milk, undiluted
1/2 cup water
1/2 stick (1/4 cup) unsalted butter
1 teaspoon vanilla extract
Butter a 9-inch square pan about 2 inches deep.
In a heavy, 3-quart saucepan combine sugar, cocoa powder, salt and corn syrup. Add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring frequently, until candy thermometer reads 245 degrees F (firm ball stage) or until syrup, drizzled into very cold water, forms a firm ball that doesn't flatten when removed from water.
Remove pan from heat. Stir in butter and vanilla, blending well. Pour into prepared pan. Cool.
With buttered scissors, cut into 1-inch squares (or smaller, or rectangular shape). Wrap individually in small squares of cellophane or waxed paper.
Source: Hershey |