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Foodgeek: |
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Rating: |
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Servings: |
4 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups sugar
1/2 tsp. salt
1 cup light cream
1 cup butter
1/2 cup light corn syrup
4 oz. unsweetened chocolate squares
1 tsp. vanilla extract
1-1/2 cups pecan halves
1/2 cup candied cherries*
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Directions:
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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.
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* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
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