Friday, November 30, 2007

Pecan Delights - Gwen

2 ¼ C. Brown Sugar
1 C. butter

1 C. light corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp vanilla
1
½ lbs whole pecans
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips
2 Tbs. shortening

In a saucepan, combine sugar, butter, syrup, and salt. Cook over medium heat until sugar is dissolved. Gradually add sweetened condensed milk. Cook, stirring continually, until candy thermometer reads 230 degrees. Remove from heat and add vanilla. Fold in pecans. Drop by Tbs. onto a cookie sheet lined with parchment paper (don't use wax paper...it sticks too much!). chill until firm. While cooling, melt chocolate chips and shortening together. Drizzle over cooled pecan delights and let set up.

1 comment:

Greg and Gwen said...

whatever you do, DO NOT cook the caramel longer than 230 degrees. I accidentally did the other day and I ruined an entire batch of these things. They still had good flavor but they were as hard...no HARDER than rocks!!! Very sad!!! So, DON'T OVER COOK THE CARAMEL!