Chocolate-Glazed Caramels

-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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