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chocolate-glazed caramels

Ingredients For chocolate-glazed caramels

  • 1 c
    sugar
  • 1/2 c
    light corn syrup
  • 1/2 c
    heavy cream
  • 1 c
    milk
  • 1/4 c
    butter
  • 2 tsp
    vanilla extract
  • 1.5 c
    pecans, coarsely chopped
  • 2 oz
    sweet german chocolate
  • walnuts, halved (optional)

How To Make chocolate-glazed caramels

  • 1
    Line a 9x5x3 loaf pan with foil.
  • 2
    Lightly butter foil.
  • 3
    In a heavy, 2 1/2-quart saucepan, combine granulated and brown sugars, corn syrup, cream, milk and butter.
  • 4
    Cook, stirring with wooden spoon, over low heat until sugar is dissolved.
  • 5
    Over medium heat, cook, stirring occasionally, to 240 to 245 on candy thermometer, or until a little in cold water forms a firm ball, like caramel.
  • 6
    Do not overcook.
  • 7
    Remove from heat; stir in vanilla and nuts.
  • 8
    Turn into prepared pan; let cool.
  • 9
    Melt chocolate in double-boiler top, over hot, not boiling, water.
  • 10
    Spread over mixture.
  • 11
    Refrigerate to allow the chocolate to harden.
  • 12
    With warm knife, cut into 32 pieces (4 x 8).
  • 13
    If desired, decorate each piece with a walnut half.

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