Easter Recipes from Razzle Dazzle Recipes
 Buttery Pecan Caramels Recipe
 "Your Source for Easter Candy Recipes Online"

 

Buttery Pecan Caramels

2 C. granulated sugar
2 C. half-and-half divided
3/4 C. light corn syrup
1/2 C. real sweet cream butter
1/2 C. semisweet chocolate chips melted
64 pecan halves

In a heavy 4-quart saucepan combine sugar, 1 cup of the half-and-half, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7 to 8 minutes). 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 F.  (35 to 40 minutes).

Pour into a greased 8-inch square pan. Cover; refrigerate for 1 to 1 1/2 hours.

Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate.

Cover; store refrigerated.

 

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