- 3 squares, unsweetened chocolate
- 1 cup light cream
- 2 1/2 cups white sugar
- 1 cup butter
- 1 cup light corn syrup
- 1 1/2 oz paraffin, cut into small pieces
Reduce heat to low and cook stirring occasionally, until mixture reaches 240 degrees. This will take about 30 minutes.
Continue to cook, stirring constantly and vigorously to prevent scorching, to the firm-ball stage (abut 248 degrees). The entire cooking period will be 50 to 60 minutes.
Remove from heat at once, and pour into a lightly buttered 9-inch square pan. When candy starts to firm, mark in 3/4-inch strips with a knife. When candy is cool and firm, cut in strips with knife. Remove strips from pan, one at a time. Place on a cutting board and with sharp knife, cut in squares or rectangles.
Wrap individually in wax paper. Makes about 10 dozen chocolate caramels, or 2 1/4 lbs.