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Buttery Pecan Caramels


2 cups sugar
2 cups half and half
3/4 cup light corn syrup
l/2 cup Real sweet cream butter
l/2 cup semi-sweet chocolate chips, melted
64 pecan halves

In heavy 4 qt. saucepan combine sugar, 1 c. half and half, corn syrup and butter. Cook over med. heat, stirring occasionally, until mixture comes to a full boil (7 to 8 min.). Add remaining 1 c. half and half; continue cooking, stirring often, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245'F (35 to 40 min.). Pour into greased 8" square. pan. Cover; refrigerate 1 to 1 l/2 hr. to cool. Cut into 64 pieces Drop 1/4 tsp. melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.

YIELD: 64 caramels.




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