Chocolate Pecan Caramels

Print this Recipe

DVO Recipe Center
Serves:

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. Add 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).

Note: It’s a very good idea to test your candy thermometer’s accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should read 212° f. Adjust your recipe temperature up or down based on the result of your test.

Help on downloading recipes

Be sure to check the Cook'n Recipe Archive for more recipes.

OTHER GREAT RECIPES AND ARTICLES •Candy Cane Fudge •Easy Chocolate Pretzels •Macadamia Divinity •What's Your Favorite Christmas Movie? •HomeCook'n Cover Page	Cook'n Gifts in a Jar
for Windows 9x/2000/ME/NT/XP/Vista Not sure what to order?	Piles of recipe cards in your drawer? Download Cook'n today and get organized! Cook'n Cookbook Software Download - MSRP $99.95 (Save 20%) Download: $79.95    CD: $79.95    Buy the CD or download the full version of Cook'n right now! Includes over 300 of our best recipes.