Christmas Caramels
Ingredients
- 2 cups sugar
- 1/2 teaspoon salt
- 1 cup light cream
- 1 cup butter
- 1/2 cup light corn syrup
- 4 unsweetened chocolate squares
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1/2 cup candied cherries
** Use red and green candied cherries, cut in half, as an optional decoration for
the top of caramel squares.
- In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate.
- Bring to a gentle boil over low heat.
- Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
- Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecans halves.
- Butter an 8-inch square pan and pour in the candy.
- Press 32 cherries, cut in half, on candy if desired.
- Cool candy until firm. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece.
- Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.
No comments:
Post a Comment