Absolutely delicious, chewy and chocolatey, these morsels are pure pleasure. Use this recipe as a base and experiment with added flavors like maple or chili. Seriously yummy!
- 1 Cup granulated sugar
- 1 Cup brown sugar; packed
- 1/2 Cup corn syrup
- 1/2 Cup half-and-half
- 2 squares unsweetened chocolate; 1 ounce each
- 2 Tablespoons butter; cut in pieces
- 1 teaspoon vanilla
- Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar.
- Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248 degrees F on candy thermometer (firm-ball stage).
- Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts.
- Pour into well-greased 8"x8"x2" pan. Cool; cut in small squares.
- If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil.
We preferred to coat the caramel pieces in chocolate, letting them cool before drizzling more chocolate decoratively over the pieces. These became favorites at our annual holiday parties.
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