1 cup (2 sticks/8 oz/226g) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) sweetened condensed milk
2 oz. unsweetened baking chocolate
1 teaspoon vanilla extract
Line an 8-inch-square baking pan with foil; grease pan.
Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245°F (118°C) on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.
If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200°F (100°C). oven for about 5 minutes.
Makes 64 caramels.
Date: January 30, 2005