Marc's Christmas Caramels
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Ingredients
| 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 cup | pecan halves | | 1/2 cup | candied cherries* |
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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.
Author's Comments
* Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares.
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caramel, Christmas