Chocolate-Glazed Caramels

Servings: 32
Ingredients:

-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 9×5x3′ loaf pan with foil. Lightly butter foil.
2. In a heavy, 2 1/2-qt saucepan, combined granulated and brown
sugars, corn syrup, cream, milk and 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.