*  Exported from  MasterCook  *

                        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.
 


                   - - - - - - - - - - - - - - - - - -