Ingredients
1. Unsweetened chocolate baking bars (1bar about 2 oz)
2. sweetened condensed milk (1can about 14 oz)
3. light corn syrup (1c)
4. packed brown sugar (1c)
5. granulated sugar (1c)
6. butter (1c about 2 sticks)
7. vanilla extract (1tsp)

Method of preparation:-
1. Take a square baking pan of 8-inch, line it with foil or grease it. Take a heavy-duty saucepan of medium size, place it over medium heat. Add corn syrup, brown sugar, granulated sugar and butter in it. .

2. Cook the mixture by stirring regularly until the mixture starts boiling and butter gets melted. Then add chocolate and sweetened condensed milk in it and stir it regularly until the chocolate gets melted.

3. Now turn down the heat to medium low and cook the mixture by stirring for about 25 to 35 minutes until mixture reaches to 245 degrees F on the candy thermometer. Then take off the pan from heat and mix vanilla extract in it.

4. Pour the mixture at once into the greased pan and keep it to cool. Now take it out from the pan, take away the foil. Then cut it into 1-inch squares and wrap it individually in plastic wrap and twist the ends of the wrapper. Store the chocolate caramels in container at room temperature and use them within 7 to 10 days.