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| Buttery Pecan Caramels |
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| 2 cups |
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sugar |
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| 2 cups |
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half and half |
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| 3/4 cup |
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light corn syrup |
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| 1/2 cup |
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Real sweet cream butter |
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| 1/2 cup |
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semi-sweet chocolate chips, melted |
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| 64 |
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pecan halves |
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| 1 |
In heavy 4 qt. saucepan combine sugar, 1 c. half and half, corn syrup and butter. Cook over med. heat, stirring occasionally, until mixture comes to a full boil (7 to 8 min.). |
| 2 |
Add remaining 1 c. 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.). |
| 3 |
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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| Servings: 64 |
| Yield: 64 caramels |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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