| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce13 | 1 | servings | |
INGREDIENTS
| 3 | c | Sugar |
| 1 | c | Light corn syrup |
| 1 | c | Heavy cream |
| 1 1/2 | tb | Butter |
| 1 1/2 | c | Toasted pecans |
| 3 | oz | Milk chocolate |
| 1 | ts | Vanilla |
| Tempered White Chocolate; see * Note |
INSTRUCTIONS
* Note: See the "Tempered White Chocolate" recipe which is included in this collection. In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees. Stir in the vanilla. Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes. Using a candy dipping fork, dip each caramel into the Tempered White Chocolate. Place the chocolates back on the parchment on allow to set, about 5 minutes. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2442 broadcast 12-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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