Chocolate Chip Pecan Caramels Recipe

When I stumbled across this  Chocolate Chip Pecan Caramels recipe in one of my cookbooks, I just knew I had to try it. They looked so yummy! This was my first time making homemade caramels, and it was really quite easy. My dang candy thermometer malfunctioned, so I had to use the old fashioned method of dipping a small amount of caramel into a glass of cold water. They still turned out though, so if you are a beginner like me, you should have no problems. Especially if you have a functional candy thermometer.
I can’t even tell you how yummy these are. Some of the best homemade caramels I have ever tried!
I love homemade caramel on its own, but add in some chocolate and nuts, and I’m in candy heaven!

Chocolate Chip Pecan Caramels

1 Tbsp butter
1-1/2 cups coarsely chopped pecans, (toasted if desired)
1 cup semisweet chocolate chips
1 cup butter
2 cups brown sugar
1 cup corn syrup
1/4 cup water
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tsp vanilla
Line a 13-in. x 9-in. baking pan with foil; butter the foil with about 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt the one cup of butter over medium heat. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in sweetened condensed milk. Cook, stirring constantly, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Makes about 2-1/2 pounds (about 6 dozen).

-You’re not supposed to scrape the saucepan, because grains of sugar on the side can cause your caramels to crystallize. But I couldn’t just let all that caramel go to waste, so I scraped it into a small buttered custard cup. We ate it in like 5 seconds flat. Mmmm.
-Make sure you used sweetened condensed milk, not evaporated milk. There is a huge difference!
-Oh mama, these are sinfully delicious!



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