Chocolate Glazed Caramels Recipe
Yield: 32 servingsRecipe by luhu.jp
Ingredients:
Speicher dpxx20a,
1 cup: Granulated sugar,
1/2 cup: Light-brown sugar, packed
1/2 cup: Light corn syrup,
1/2 cup: Heavy cream,
1 cup: Milk,
1/4 cup: Butter or margarine,
2 tsp: Vanilla extract,
1 1/2 cup: Chopped pecans, coarsely
Oz can),
1/2 Bar: german sweet chocolate, (4 oz size)
Walnut halves, optional
Directions:
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 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 t 5. Remove from
heat; stir in vanilla and nuts. Turn into prepared pan; let 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 From McCalls
Cookery No. 13.
Source from luhu.jp
1/2-qt saucepan, combined granulated & brown sugars, corn 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 t 5. Remove from
heat; stir in vanilla and nuts. Turn into prepared pan; let 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 From McCalls
Cookery No. 13.
Source from luhu.jp