Recipe Collection |  Share a Recipe 


Originally shared on the web 02/10/2012

1 c. sugar
1 c. brown sugar, packed
2/3 c. light corn syrup
2/3 c. water
1 c. butter
1/4 c. baking cocoa
5-oz. can evaporated milk
2-1 oz. sqs. Semi-sweet baking chocolate
1-1/2 t. vanilla extract

Combine all ingredients except vanilla in a heavy 3-quart saucepan. Heat over medium heat until mixture comes to a boil, stirring occasionally. Heat until mixture reaches firm-ball stage or 244 to 249 degrees on a candy thermometer. Remove from heat; gradually stir in vanilla. Pour into a buttered aluminum foil-lined 8x8” baking pan. Set aside to cool completely. Lift caramel out of pan; cut into one-inch squares. Wrap individually in wax paper. Makes about 8 dozen.