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Buttery Pecan Caramels

Source of Recipe


Unknown






List of Ingredients



• 2 cups sugar
  
• 2 cups half-and-half
  
• 3/4 cup light corn syrup
  
• 1/2 cup REAL sweet cream butter
  
• 1/2 cup semi-sweet chocolate chips, melted
  
• 64 pecan halves
  






Instructions



1. In heavy 4-quart saucepan, combine sugar, 1 cup half-and-half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7 to 8 minutes).
   
   
2. Add remaining 1 cup half-and-half; continue cooking, stirring often, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245 degrees F (35 to 40 minutes).
   
   
3. Pour into a greased 8-inch square pan. Cover, refrigerate for 1 to 1 1/2 hours to cool. Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.
   
   Yield: 64 caramels