Recipe courtesy of Emeril Lagasse
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
Yield: approximately 2 pounds

Ingredients

Directions

In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees F. Stir in the vanilla. Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes. Using a candy dipping fork, dip each caramel into the tempered chocolate. Place the chocolates back on the parchment on allow to set, about 5 minutes.

IDEAS YOU'LL LOVE

Pretzel Turtles

Recipe courtesy of Ree Drummond

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Chocolate Tiramisu

Recipe courtesy of Giada De Laurentiis

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

White Bean and Escarole Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking