Print Recipe

Chocolate Pecan Caramels




  1. Line a 13 x 9-inch baking pan with foil; butter the foil with the 1 tablespoon butter.
  2. Sprinkle with pecans and chocolate chips; set aside.
  3. In a heavy saucepan over medium heat, melt remaining butter.
  4. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil.
  5. Stir in milk.
  6. Cook, stirring constantly, until a candy thermometer reads 248 degrees F (firm ball state).
  7. Pour into prepared pan (do not scrape saucepan).
  8. Cool completely before cutting.

Yield: about 2 1/2 pounds (about 6 3/4 dozen)

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