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CHOCOLATE PECAN CARAMELS




Source of Recipe


Chef Ruth


Recipe Introduction


Yield about 2-1/2 pounds or about 6-3/4 dozen.



Recipe Link: http://hokey1949.bravepages.com/Recipes.html

List of Ingredients




1 Tablespoon plus 1 cup butter (no substitutes), softened, divided
1-1/2 cups coarsely chopped pecans , toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 Teaspoons vanilla


Recipe



Line a 13-in. X 9-in. X 2-in. 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 milk.
Cook, stirring constantly, until a candy thermometer reads 248 (firm-ball stage).
Put in vanilla and stir.
Pour into prepared pan (do not scrape saucepan.
Cool completely before cutting.