Chocolate Caramels

It took me four tries before I got this figured out.  It is also a little time consuming to make these, but it is worth it.  If you don’t cook it long enough, it makes a great ice cream topping.
Ingredients:

1 can of sweet and condensed milk

3 rounded tablespoons of cocoa

1 tablespoon of butter

Put the sweet and condensed milk into a pan and stir in the cocoa. Make sure that the cocoa is mixed in well. Put in the tablespoon of butter and turn the stove to medium-low heat and constantly scrape the bottom with a spatula. If you hear a sizzle as you stir, then it is too hot and you will need to turn down the heat. This will take 15 to 20 minutes. You will know that it is about ready when you can scrape the bottom of the pan and the mixture is a little thicker than pudding. Pore this onto a sprayed cookie sheet and let it cool completely. I suggest sticking it into the fridge. You will know that you got it right if it has a soft caramely consistency after it is cooled. Grease you hands and form it into little balls.