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These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
Line 8-inch square pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.
Combine sugar, 1 cup half & half, corn syrup and butter in 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-18 minutes or until mixture comes to a full boil.
Add remaining half & half. Continue cooking, stirring often, 45-55 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm ball.
Pour into prepared pan. Cover; refrigerate just 1-1 1/2 hours or until firm.
Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/91
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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