Chocolate Chip Pecan Caramels . . . if you love turtle candies, you have got to try this recipe for caramels. They are easy, but absolutely decadent!
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.
I couldn’t find my dang candy thermometer, 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.
Looking for more tasty candy recipes? Here’s a few more of our favorites:
Chocolate Chip Pecan Caramels
- 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.
-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!
Amount Per Serving: Calories: 183Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 54mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 1g
Serving size is two caramels.