Ingredients:1 cup butter
1-1/2 cups coarsely chopped pecans, (toasted if desired)
1 cup semisweet chocolate chips
2 cups brown sugar
1 cup corn syrup
1/4 cup water
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tsp vanilla
Directions:
Line a 13-in. x 9-in. baking pan with foil; butter the foil with about 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt butter over medium heat. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Makes about 2-1/2 pounds (about 6 dozen).
Notes:
-You're not supposed to scrape the saucepan, because grains of sugar on the side can cause your caramels to crystallize. But I couldn't just let all that caramel go to waste, so I scraped it into a small buttered custard cup. We ate it in like 5 seconds flat. Mmmm.
Line a 13-in. x 9-in. baking pan with foil; butter the foil with about 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt butter over medium heat. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Makes about 2-1/2 pounds (about 6 dozen).
Notes:
-You're not supposed to scrape the saucepan, because grains of sugar on the side can cause your caramels to crystallize. But I couldn't just let all that caramel go to waste, so I scraped it into a small buttered custard cup. We ate it in like 5 seconds flat. Mmmm.
