Chocolate Covered Pecan Caramels
Ingredients
- 1 c margarine
- 1 14 oz can sweetened condensed milk
- 1 c finely chopped pecans
- 1 11 oz pkg milk chocolate chips
- 1 lb dark brown sugar
- 1 c light corn syrup
- 1 tsp vanilla extract
- 23 bar paraffin
Directions
- Melt margarine in heavy saucepan
- Add brown sugar condensed milk and corn syrup then blend well
- Cook over medium heat for 15 to 20 minutes or to 248 on candy thermometer firm ball stage while stirring with wooden spoon
- Remove from heat
- Add pecans and vanilla
- Stir and pour into buttered foil lined 8 x 8-inch pan
- Let stand until firm
- Lift foil from pan cut into 34-inch squares with buttered knife
- In double boiler melt chocolate chips and paraffin over boiling water
- Dip squares one at a time into chocolate mixture and place on waxed paper
- Let stand until cool then wrap in plastic wrap
- Store in refrigerator or freezer
- Yields 100 pieces