Recipe for cooking chocolate pecan caramels

Desserts to Go with Coffee and Tea :: Caramels

Chocolate Pecan Caramels

1 Tbsp. plus 1 c. butter, softened, divided
    (NO SUBSTITUTES)
1 1/2 c. coarsely chopped pecans, toasted
1 c. (6 ounce) semisweet chocolate chips
2 c. packed brown sugar
1 c. light corn syrup
1/4 c. water
1 (14 ounce) can sweetened condensed milk
2 tsp. vanilla extract or flavoring

Line a 13 x 9-in. baking pan with foil; butter the foil with the 1 Tbsp. butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan over med. heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees F (firm ball state).

Pour into greased pan (do not scrape saucepan). Cool completely before cutting.

Makes approximately about 2 1/2 lb. (about 6 3/4 dozen).