1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 (14-ounce) can Carnation Sweetened Condensed Milk
1 (2-ounce) unsweetened chocolate baking bar
1 teaspoon vanilla extract
Line an 8-inch-square baking pan with foil; grease. Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2-1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently until mixture reaches 245° F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.
Makes 64 pieces.
NOTE:
If caramels become too firm to cut, soften slightly in microwave oven on Defrost for about 2 minutes; or warm in 200 degree. oven for about 5 minutes.