Chocolate-glazed caramels

 
                         CHOCOLATE-GLAZED CARAMELS
 
 Recipe By     : 
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Nancy Speicher DPXX20A
    1       c            Granulated sugar
      1/2   c            Light-brown sugar -- packed
      1/2   c            Light corn syrup
      1/2   c            Heavy cream
    1       c            Milk
      1/4   c            Butter or margarine
    2       ts           Vanilla extract
    1 1/2   c            Chopped pecans -- coarsely
                         -chopped (6 oz can)
      1/2                Bar German sweet chocolate
                         -(4 oz size)
                         Walnut halves -- optional
 
    1. Line a 9x5x3" loaf pan with foil. Lightly butter foil.
    2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown
   sugars, corn syrup, cream, milk & butter.
    3. Cook, stirring with wooden spoon, over low heat until sugar is
   dissolved.
    4. Over medium heat, cook, stirring occasionally, to 240 to 245F on
   candy thermometer, or until a little in cold water forms a firm ball,
   like caramel. Do not overcook.
    5. Remove from heat; stir in vanilla and nuts. Turn into prepared
   pan; let cool.
    6. Melt chocolate in double-boiler top, over hot, not boiling, water.
   Spread over mixture.  Refrigerate to allow the chocolate to harden.
   With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each
   piece with a walnut half.
    From McCalls Cookery No. 13.
  
 
 
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