Serves: 40Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium
- 2⁄3 cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup light corn syrup
- 1⁄8 tsp. salt
- 1 cup evaporated milk
- 1⁄2 cup water
- 1⁄4 cup butter
- 1 tsp. vanilla extract
- Butter a 9-inch square pan. Combine the cocoa, sugar, corn syrup, and salt in a heavy 3-quart saucepan. Add the evaporated milk and water, stir well, and bring to a boil over medium heat, stirring constantly. Cook, stirring frequently, for about 10 minutes, or until the mixture registers 245°F on a candy thermometer.
- Remove from the heat, drop in the butter and vanilla, and stir to blend in the butter completely. Pour into the prepared pan, and let cool for 20 minutes. Cut into squares and wrap individual caramels in wax paper.