Title: Chocolate-Glazed Caramels
Categories: Candies
Yield: 32 Servings

-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.

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