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Chocolate Glazed Caramels
Author/Submitted by:
Servings: 32
Categories:
Candies
/
Chocolate
/
Desserts
Ingredients:
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
Directions:
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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