Marc's Christmas Caramels

by Jo Anne Merrill

Servings: 4 dozen

INGREDIENTS

2 cups sugar
1/2 ts salt
1 cup light cream
1 cup butter
1/2 cup light corn syrup
4 unsweetened chocolate squares
1 tsp. vanilla extract
1-1/2 cups pecan halves
1/2 cup candied cherries*

INSTRUCTIONS

1. 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°F on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.

2. 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.

3. 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.

CHEF COMMENTS

* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.

Tagged: caramel, caramelandfudge, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.