Smoky Chocolate Caramels

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  • Makes: 64 servings
  • Serving Size: 1 caramel
  • Makes: 64 caramels
  • Prep: 20 mins
  • Cook: 12 mins
  • Stand: 2 hrs

Smoky Chocolate Caramels

Directions

  1. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
  2. In a 3-quart heavy saucepan heat butter over low heat until melted. Stir in brown sugar, corn syrup, and salt until combined. Gradually stir in sweetened condensed milk. Add chocolate. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 245 degrees F, firm-ball stage (12 to 15 minutes). Remove saucepan from heat; remove thermometer. Stir in vanilla.
  3. Quickly pour mixture into the prepared baking pan. Sprinkle with smoked salt. Let stand about 2 hours or until firm. Using the edges of the foil, lift uncut caramels out of pan. Using a buttered knife, cut into 1-inch squares.

From the Test Kitchen

To Store:

Layer caramels between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

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Nutrition Facts (Smoky Chocolate Caramels )

  • Per serving:
  • 95 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 158 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 15 g sugar ,
  • 1 g pro.
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