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Chocolate-glazed Caramels

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CATEGORY CUISINE TAG YIELD
Dairy, Grains German Candies 32 Servings

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 t 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
2 1/2 qt saucepan, combined granulated & brown sugars corn syrup

INSTRUCTIONS

Line a 9x5x3" loaf pan with foil. Lightly butter foil. 2. In a heavy,
cream, milk & 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. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 5.9mg
Sodium: 19.6mg
Potassium: 35.4mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: 11g
Protein: <1g


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