- 3 cups sugar
- 1 cup light corn syrup
- 1 – 14 oz can evaporated milk
- 3 oz semi-sweet chocolate
- 1/2 cup butter
- 2 tsp vanilla
- 1 cup chopped almonds
- Mix together sugar, corn syrup, evaporated milk, chocolate and butter in crock pot.
- Cover and cook on high for 4-5 hours, stirring several times.
- Turn to low, remove lid and continue cooking over night.
- In the morning add vanilla and almonds.
- Pour caramel into buttered cookie sheet.
- Let cool then cut into squares.
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{ 6 comments… read them below or add one }
Caramel…..in a crock pot…..SWEET!!! I can’t wait to try this!! :)
Laura, it’s delicious!
Definitely going to try this! Thanks!
Kim, let me now if you enjoy it. It’s one of my favorite recipes!
Tried the recipe last night and the results are not firm enought to cut. What did I do wrong??? The gooey results should make a good sauce for over ice cream, (it tastes good!), but no way are there any ‘caramels’ to cut and serve!
Are you sure you cooked it the way the directions say. This is my mothers recipe and I have never had a problem. The only thing I can think is that is may have needed to cook longer or that your crock pot wasn’t hot enough??
Sorry it didn’t work out for you.