2 Cups sugar
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
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