Recipe from here.
3 tablespoons butter
1 cup semi-sweet chocolate chips
1 cup whole milk
1 cup unsulphured molasses
1 cup granulated sugar
1 teaspoon vanilla extract
Line an 8x8-inch glass baking dish with wax paper and lightly grease with cooking spray.
In a heavy bottomed saucepan, combine butter, chocolate, milk, molasses, and sugar over medium-high heat, stirring frequently. Insert candy thermometer in the pan.
When the temperature reaches 248 on the thermometer, remove pan from heat and stir in vanilla.
Carefully pour the molasses caramels into the prepared pan. Allow to cool and set for at least two hours. Remove the molasses chews from the dish and cut into bite-size squares. If you find the caramel sticking to the knife, spray the knife with cooking spray. Wrap the individual chews in wax paper.
Christmas Baking List 2014:
Soft and Chewy Gingerbread Men Cookies
Spiced Rum Brown Butter Cookies
Gingerbread Hot Chocolate