Recipe - Marcs Christmas Caramels

2 cup Sugar
One half teaspoon Salt
1 cup Light cream
1 cup Butter
One half cup Light corn syrup
4 Unsweetened chocolate
squares
1 teaspoon Vanilla extract
1 One half cup Pecan halves
One half cup Candied cherries

* Use red and green candied cherries, cut in half, as an optional
decoration for the top of caramel squares.
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 degrees on candy thermometer, or to the firmball 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 8inch square pan and pour in the candy. Press
32 cherries, cut in half, on candy if desired. Cool candy until firm.

3. Cut into 1inch 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.
Recipe By : Jo Anne Merrill

Posted to EATL Digest 15 November 96

Date: Sat, 16 Nov 1996 08:42:17 0500

From: Betsy Burtis ebburtis@IX.NETCOM.COM

Serving Ideas : Make these a few days before Christmas for gifts.

NOTES : Marc Merrill, my teenage son, likes to make this at holiday time.