Chocolate Caramels

Course : Chocolate
Serves: 64
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1/2 cup finely chopped pecans
2 cups sugar
2 cups whipping -- (heavy) cream
3/4 cup light corn syrup
1/2 cup margarine or butter
2 ounces unsweetened chocolate

Preparation / Directions:

Butter square pan, 8 X 8 X 2 or 9 X 9 X 2 inches. Spread pecans in pan. Heat remaining ingredients to boiling in 3-quart saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. Spread over nuts in pan; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper.

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