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sugar salt light cream butter light corn syrup unsweetened chocolate squares vanilla extract pecan halves candied cherries
Viewed: 7 - Published at: 4 years agoIngredients
- 2 cups sugar
- 1/2 tsp. salt
- 1 cup light cream
- 1 cup butter
- 1/2 cup light corn syrup
- 4 oz. unsweetened chocolate squares
- 1 tsp. vanilla extract
- 1-1/2 cup pecan halves
- 1/2 cup candied cherries*
Method
- 1.
- In large saucepan, combine the sugar, salt, cream, butter (best to 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 248F 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.
