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Christmas Caramels
Serving Size : 64
Preparation Time :0:45
2
1
1
1
1
4
1
1
1
cups sugar
/2 teaspoon salt
cup light cream
cup butter
/2 cup light corn syrup
unsweetened chocolate squares
teaspoon vanilla extract
1/2 cups pecan halves
/2 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 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.
Serving Ideas : Make these a few days before Christmas for gifts.
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