More Great Recipes: Misc. Candy

CHOCOLATE CARAMEL BITES


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Member since 2014

Serves | Prep Time | Cook Time

Ingredients

1 cup (250 mL) pecan halves
Pinch salt
2/3 cup (150 mL) sweetened condensed milk
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) unsalted butter
2 tbsp (25 mL) corn syrup
1/2 tsp (2 mL) vanilla
2 oz (60 g) bittersweet chocolate chopped
2 tbsp (25 mL) whipping cream


Grease 24 mini muffin or tart cups; set aside.


On rimmed baking sheet, sprinkle pecans with salt.


Bake in centre of 350°F (180°C) oven until fragrant and golden,about 7 minutes.


Let cool. Remove 24 halves and set aside.


Chop remaining pecans; divide evenly among tart cups.


In small saucepan, melt condensed milk, sugar, butter and corn syrup over medium heat, stirring.


Simmer over medium-low heat, stirring constantly, for 25 to 27 minutes or until thickened, deep caramel colour and candy thermometer registers 215 to 220°F (101 to 104°C).


Remove from heat.


Immediately stir in vanilla.


Spoon 1 tbsp (15 mL) into each cup; tap pans to spread evenly.


Let cool on rack.


Meanwhile, in bowl over saucepan of hot (not boiling water) melt chocolate with cream; remove from heat and stir until smooth.


Spoon scant 1/2 tsp (2 mL) chocolate mixture onto centre of each candy. Top with pecan half.


Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between


waxed paper in airtight container and refrigerate for up to 2 weeks.)


Pairs Well With


Notes

Reprinted from Celi-Yak News - Winter 2009

This chewy caramel requires a watchful eye and constant stirring.

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