I love giving this candy as a gift.
1/2 pound pecan halves
75 caramels
3 tablespoons milk
1 pound dark chocolate candy coating, melted
One waxed paper, place pecan halves in pairs 2-in apart. In a heavy saucepan over medium-low heat, cook and stir the caramel mixture over each pair of pecans. Let stand until caramel is set.
With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined sheets. Refrigerate until set. Store in an airtight container. Yield: About 5 dozen.
I used Hershey caramels. A 14 ounce package contains about 65 caramels.
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