*  Exported from  MasterCook  *

                       CHOCOLATE-GLAZED CARAMELS

Recipe By     :
Serving Size  : 32   Preparation Time :0:00
Categories    : Candies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -Nancy Speicher DPXX20A
  1       c            Granulated sugar
    1/2   c            Light-brown sugar -- packed
    1/2   c            Light corn syrup
    1/2   c            Heavy cream
  1       c            Milk
    1/4   c            Butter or margarine
  2       ts           Vanilla extract
  1 1/2   c            Chopped pecans -- coarsely
                       -chopped (6 oz can)
    1/2                Bar German sweet chocolate
                       -(4 oz size)
                       Walnut halves -- optional

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



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