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Chocolate Glazed Caramels

Author/Submitted by:
Servings: 32
Categories: Candies / Chocolate / Desserts

    Speicher DPXX20A
1  cup  Granulated sugar
1/2  cup  Light-brown sugar, packed
1/2  cup  Light corn syrup
1/2  cup  Heavy cream
1  cup  Milk
1/4  cup  Butter or margarine
2  teaspoons  Vanilla extract
1 1/2  cups  Chopped pecans, coarsely
  (6  oz can)
1/2    Bar German sweet chocolate, (4 oz size)
    Walnut halves, optional

1. Line a 9x5x3" loaf pan with foil. Lightly butter foil. 2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared pan; let cool. 6. Melt chocolate in double-boiler top, over hot, not boiling, water. Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. From McCalls Cookery No. 13.

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