Chocolate Caramels - Anne of Green Gables

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I had one chocolate caramel once to years ago and it was simply delicious. I've often dreamed since then that I had a lot of chocolate caramels, but I always wake up just when I'm going to eat them." (from Anne of Green Gables, III) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. Cooking time does not include time for chilling.

• Ready In: 40 hrs 20 mins
• Serves: 20
• Yields: 20 pieces

Ingredients

• 1  cup unsalted butter
• 3  ounces  semisweet chocolate
• 1 1⁄4 cups sweetened condensed milk
• 4  tablespoons corn syrup
• 2 1⁄4 cups brown sugar, firmly packed

Directions

1. You Will Need:.
2. 8 x 8 baking pan.
3. measuring cups.
4. measuring spoons.
5. large heavy saucepan.
6. wooden spoon.
7. cooling rack.
8. knife.
9. patience.
10. Grease the inside of the baking pan.
11. Put the butter, chocolate, sweetened condensed milk, corn syrup, and brown sugar into the large heavy sauce pan. Mix with the wooden spoon.
12. Place the saucepan over medium heat and let the mixture come to a boil. Let the chocolate melt completely.
13. Turn the heat down to medium low and cook the mixture for 30 minutes. It should boil gently during this time. With the wooden spoon, stir the mixture constantly the whole time. It's important to stir constantly because candy burns easily.
14. When it's cooked the candy will be very thick. Pour it into the square baking pan and set it on the cooling rack.
15. Let the candy cool completely - about 1 1/2 hours - then cut it into 3/4 inch squares.
16. This recipe requires lots of patience during the cooking time, but it's well worth it.