Buttery Pecan Caramels
2 cups sugar
2 cups half and half
3/4 cup light corn syrup
1/2 cup real sweet cream butter
1/2 cup semi-sweet chocolate chips, melted 64 pecan halves
In heavy 4 qt. saucepan combine sugar, 1 cup half and half,
corn syrup and butter. Cook over med. heat, stirring
occasionally, until mixture comes to a full boil (7 to 8
min.).
Add remaining 1 cup half and half; continue cooking, stirring
often, until small amount of mixture dropped into ice water
forms a firm ball or candy thermometer reaches 245'F (35 to 40
min.
Pour into greased 8" square. pan. Cover; refrigerate 1 to 1
l/2 hr. to cool. Cut into 64 pieces Drop 1/4 tsp. melted
chocolate on top of each caramel; press pecan half into
chocolate. Cover; store refrigerated.
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Recipe Submitted by 'Thunderbird'
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