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Easter Recipes
Buttery Pecan Caramels
INGREDIENTS
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
PREPARATION
1. 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).
2. Pour into a greased 8-inch square pan.
Cover; refrigerate for 1 to 1 1/2 hours.
3. Cut into 64 pieces. Drop 1/4 teaspoon
melted chocolate on top of each caramel; press pecan half into
chocolate.
4. Cover; store refrigerated.
