#793 - Easy Chocolate Caramels

(by Shirley McNevich)

2 sticks butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup Kayro lite corn syrup
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 2oz. square Baker's unsweetened baking chocolate
1 tsp. vanilla

Use an 8" square brownie pan--line it with foil, then spray with Pam. In a saucepan over medium heat add butter, white sugar, corn syrup and brown sugar--cook and stir. Bring to a boil, then add condensed milk and the chocolate--cook and stir until chocolate is melted. Turn heat down to medium low--cook and stir until it measures 245 degrees on a candy thermometer. Remove from heat and add vanilla--stir quickly, then pour mixture into the greased and foiled pan. Once it has cooled, use the foil edges to lift it out of the pan, peel off the foil and place mixture on a cutting surface. Cut the batch into small pieces and wrap each piece in Saran Wrap. If you have difficulty cutting the caramels, grease the knife.