Ingredients
- 3 cups sugar
- 1 cup light corn syrup
- 1 cup heavy cream
- 1 1/2 tablespoons butter
- 1 1/2 cups toasted pecans
- 3 ounces milk chocolate
- 1 teaspoon vanilla
- Tempered white chocolate
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.
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By kristensweet
allentown pa
on February 20, 2011
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It was so perfect but if you dont want to use the amount of suger posted you should use what is right for you,
By stacey1273_9209869
wixom, MI
on December 16, 2007
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I actually had to lower the sugar to 1/3 cup, rather than 3 cups....it was harder than brittle with 3 cups...once i found the right amount, this is caramel to die for,,,i make it with all three types of chocolate....i won't use another caramel recipe, it is easy, doesn't take long, and isn't messy as some.
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