Saturday, January 7, 2012


2/3 cup butter
1/2 cup unsweetened baking cocoa powder
1 cup packed light brown sugar
2 cups granulated sugar
1 cup light cream or evaporated milk
1 cup clear corn syrup
1 cup coarsely chopped pecans, optional

In a heavy 3-quart saucepan, melt the butter over medium heat.  Blend in the cocoa powder and remove from the heat.  Add the sugars, cream, and corn syrup; mix together well.

Cook the mixture over medium heat until the sugars are completely dissolved; stirring constantly.  Using a candy thermometer, cook to 240 to 248 degrees, stirring occasionally.  (If you don't have a candy thermometer, that temperature is the firm ball stage.)

Pour the caramel into a 9-inch square dish* that is lined with a piece of well buttered aluminum foil.  Sprinkle the pecans over the top, pressing down lightly so they will stick.  Allow to cool overnight or all day.

Remove the caramel to a cutting board; carefully peel away the foil.  Using a sharp wet knife, cut caramel into small squares.  Wrap each caramel individually in plastic wrap.

*If you prefer thinner caramels, pour the hot mixture into a 9 X 13-inch pan instead of a 9-inch square pan.

Yield: 3 lbs caramels

Note: This is a file photo.

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