Recipe by Karen From Colorado
Delicious and pretty caramels with a touch of chocolate in them. Do not swirl too much or the marble effect will be lost.
- 1 cup butter or 1 cup margarine
- 2 1⁄4 cups packed brown sugar
- 2 cups light cream
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 1 (1 ounce) unsweetened chocolate square, melted and cooled
Directions See How It's Made
- Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan for easy lifting.
- Butter the foil and set aside.
- In a heave 3-quart saucepan, melt the butter over low heat.
- Add brown sugar, cream and corn syrup. Mix well.
- Cook over medium high heat until boiling, stirring constantly with a wooden spoon to disolve sugar (about 7 minutes).
- Avoid splashing sides of pan.
- Clip a candy thermometer to the pan.
- Cook over med heat, stirring frequently, until thermometer registers 248°F (Mixture should boil at a moderate, steady rate over the entire surface for about 45 to 55 minutes to reach this stage).
- Remove saucepan from heat and remove thermometer.
- Immediately stir in vanilla.
- Quickly pour just a little more then half into prepared pan.
- Stir the melted and cooled chocolate into the remaining caramel mixture in the saucepan.
- Pour chocolate mixture over the caramel mixture in the baking pan.
- Gently zig zag a narrow spatula through mixtures to swirl.
- When caramel is firm, use the foil to lift it out of the pan.
- Use a buttered knife to cut candy into 1 inch squares.
- Wrap each piece in clear plastic wrap.