INGREDIENTS

INSTRUCTIONS

* Use red and green candied cherries, cut in half, as an optional
decoration for the top of caramel squares.
use butter instead of margarine for this recipe) syrup and chocolate. Bring
to a gentle boil over low heat. Cook, stirring frequently, until mixture
reaches 248 degrees on candy thermometer, or to the firm-ball stage when a
bit is dropped into cold water.
2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract
and pecans halves. Butter an 8-inch square pan and pour in the candy. Press
32 cherries, cut in half, on candy if desired. Cool candy until firm.
3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each
piece. Place each piece on wax paper or in paper candy liners found at cake
decorating supply stores or gift shops.
Recipe By     : Jo Anne Merrill
Posted to EAT-L Digest 15 November 96
Date:    Sat, 16 Nov 1996 08:42:17 -0500
From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>
Serving Ideas : Make these a few days before Christmas for gifts.
NOTES : Marc Merrill, my teenage son, likes to make this at holiday time.

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