Print Recipe

Fudge Caramels


  • 2/3 cup cocoa
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 cup evaporated milk
  • 1/2 cup water
  • 1/4 cup butter
  • 1 teaspoon pure vanilla extract


  1. Combine cocoa, sugar, corn syrup and salt in a heavy 3-quart saucepan.
  2. Add evaporated milk and water; bring to a boil over medium heat, stirring constantly. Cook, stirring frequently, until mixture forms a firm ball in cold water, or registers 245 degrees F on a candy thermometer.
  3. Remove from heat; drop in butter and vanilla extract, stirring to completely blend in butter.
  4. Pour into buttered 9-inch square pan; let cool.
  5. Cut into squares, and wrap in wax paper.

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