Chocolate Pecan Caramels
1 T. plus 1 C. butter (no substitutes), softened, divided
1-1/2 C. coarsely chopped pecans, toasted
1 C. (6 ounces) semisweet chocolate chips
2 C. packed brown sugar
1 C. light corn syrup
1/4 C. water
1 can (14 ounces) sweetened condensed milk
2 t. vanilla extract
Line a 13 x 9 x 2-inch baking pan with foil. Butter the foil with 1
tablespoon butter. Sprinkle with pecans and chocolate chips; set
aside.
In a heavy saucepan over medium heat, melt remaining butter. Ad brown
sugar, corn syrup and water. Cook and stir until mixture comes to a
boil. Stir in the milk. Cook, stirring constantly, until a candy
thermometer reads 248 degrees (firm-ball-stage). Pour mixture into
prepared pan (do not scrape saucepan).
When completely cool, cut into squares. Makes about 2-1/2 pounds
(about 6-3/4 dozen).
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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