Old-Fashioned Caramels

2 1/2 T. butter
2 c. firmly packed brown sugar
2 T. light molasses
1/2 c. undiluted evaporated milk
4 oz. unsweetened chocolate ( cut into pieces)
1 t. vanilla extract
1 c. nuts, chopped.

Mix butter, sugar, molasses, and milk in a heavy saucepan. Bring to a boil.
Add chocolate ans stir constantly until the chocolate is melted. Cook to a soft ball stage ( 234 deg. to 240 deg.) on candy thermometer or till mixture forms a soft ball when a small amount is dropped into cold water. Mix in extract and nuts and pour into greased 8x8x2 inch pan. Cool. when fairly firm, cut into squares. makes about 1 3/4 lb. candy.

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