Chocolate-glazed caramels

Yield: 32 servings

Measure Ingredient
\N \N -Nancy Speicher DPXX20A
1 cup Granulated sugar
½ cup Light-brown sugar; packed
½ cup Light corn syrup
½ cup Heavy cream
1 cup Milk
¼ cup Butter or margarine
2 teaspoons Vanilla extract
1½ cup Chopped pecans; coarsely chopped (6 oz can)
½ \N Bar German sweet chocolate (4 oz size)
\N \N Walnut halves; optional

1. Line a 9x5x3" loaf pan with foil. Lightly butter foil.

2. In a heavy, 2½-qt saucepan, combined granulated & brown sugars, corn syrup, cream, milk & butter.

3. Cook, stirring with wooden spoon, over low heat until sugar is dissolved.

4. Over medium heat, cook, stirring occasionally, to 240 to 245F on candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook.

5. Remove from heat; stir in vanilla and nuts. Turn into prepared pan; let cool.

6. Melt chocolate in double-boiler top, over hot, not boiling, water.

Spread over mixture. Refrigerate to allow the chocolate to harden.

With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half.

From McCalls Cookery No. 13.

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