Print Recipe

Buttery Pecan Caramels

RG

Ingredients

  • 2 cups granulated sugar
  • 2 cups half-and-half, divided
  • 3/4 cup light corn syrup
  • 1/2 cup real sweet cream butter
  • 1/2 cup semisweet chocolate chips, melted
  • 64 pecan halves

Instructions

  1. In a heavy 4-quart saucepan combine sugar, 1 cup of the half-and-half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7 to 8 minutes).
  2. 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 degrees F (35 to 40 minutes).
  3. Pour into a greased 8-inch square pan. Cover; refrigerate for 1 to 1 l/2 hours.
  4. Cut into 64 pieces.
  5. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate.
  6. Store refrigerated.



Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.