Chocolate Caramels #2 Recipe




Chocolate Caramels #2 Ingredients

2 cup sugar
3/4 cup light corn syrup
1/8 tsp salt
3 or 4 squares unsweetened chocolate
2 cup light cream
1 tsp vanilla extract
1/2 cup to 3/4 cup chopped nuts

A Recipe for
Chocolate Caramels #2

 

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This is a recipe for Chocolate Caramels #2 from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate Caramels #2 recipe - a tasty recipe for you to add to your collection!

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Chocolate Caramels #2

Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.

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Chocolate Caramels #2 Directions

SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of
Congress Catalog Card #63-20399. MM format by Ursula R. Taylor.
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy
saucepan. Stir constantly until mixture comes to a full foil.
Gradually add remaining cream so that boiling does not stop. Continue
cooking, stirring constantly, to firm-ball stage (248~F.). Remove
from heat. Stir in vanilla extract and nuts. Pour into buttered 8
inch square pan. When cold, turn out on cutting board and cut into
3/4 inch squares.

Serves: 2

 

 

 

 

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