ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Chocolate Pecan Caramels

Ingredients

1 tablespoon plus 1 cup butter (no substitutes), softened, divided

1-1/2 cups coarsely chopped pecans, toasted

1 cup (6 ounces) semisweet chocolate chips

2 cups packed brown sugar

1 cup light corn syrup

1/4 cup water

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

 

Directions

Line a 13x9x2-inch baking pan with foil. Butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan over medium heat, melt remaining butter. Ad brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in the milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan).

When completely cool, cut into squares. Makes about 2-1/2 pounds (about 6-3/4 dozen).

Note: It's a very good idea to test your candy thermometer's accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should should read 212 degrees. Adjust your recipe temperature up or down based on the result of your test.