Recipe - Chocolate-Glazed Caramels

Nancy Speicher DPXX20A
1 cup Granulated sugar
One half cup Lightbrown sugar; packed
One half cup Light corn syrup
One half cup Heavy cream
1 cup Milk
One fourth cup Butter or margarine
2 teaspoon Vanilla extract
1 One half cup Chopped pecans; coarsely
chopped (6 ounce can)
One half Bar German sweet chocolate
(4 ounce size)
Walnut halves; optional

1. Line a 9x5x3" loaf pan with foil. Lightly butter
foil.
2. In a heavy, 2 1/2qt 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 doubleboiler 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini