Marbled Caramels

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup butter or 1 cup margarine
• 2 1/4 cups packed brown sugar
• 2 cups light cream
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 1 (1 ounce) unsweetened chocolate square, melted and cooled

Recipe

• 1 line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan for easy lifting.
• 2 butter the foil and set aside.
• 3 in a heave 3-quart saucepan, melt the butter over low heat.
• 4 add brown sugar, cream and corn syrup. mix well.
• 5 cook over medium high heat until boiling, stirring constantly with a wooden spoon to disolve sugar (about 7 minutes).
• 6 avoid splashing sides of pan.
• 7 clip a candy thermometer to the pan.
• 8 cook over med heat, stirring frequently, until thermometer registers 248°f (mixture should boil at a moderate, steady rate over the entire surface for about 45 to 55 minutes to reach this stage).
• 9 remove saucepan from heat and remove thermometer.
• 10 immediately stir in vanilla.
• 11 quickly pour just a little more then half into prepared pan.
• 12 stir the melted and cooled chocolate into the remaining caramel mixture in the saucepan.
• 13 pour chocolate mixture over the caramel mixture in the baking pan.
• 14 gently zig zag a narrow spatula through mixtures to swirl.
• 15 when caramel is firm, use the foil to lift it out of the pan.
• 16 use a buttered knife to cut candy into 1 inch squares.
• 17 wrap each piece in clear plastic wrap.