Recipe for cooking fudge caramels

Desserts to Go with Coffee and Tea :: Caramels

Fudge Caramels

2/3 c. cocoa
2 c. sugar
1 c. light corn syrup
1/8 tsp. salt
1 c. evaporated milk
1/2 c. water
1/4 c. butter
1 tsp. pure vanilla extract or flavoring

Combine cocoa, sugar, corn syrup and salt in a heavy 3-qt. saucepan. Add evaporated milk and water; bring to a boil over med. heat, stirring constantly. Cook, stirring frequently, until mixture forms a firm ball in cold water, or registers 245 degrees F on a candy thermometer.

Remove from heat; drop in butter and vanilla extract or flavoring, stirring to completely blend in butter. Pour into buttered 9-in. square pan; let cool.

Cut into squares, and wrap in wax paper.