Prep 20 mins
Cook 15 mins
Great for holiday gift giving.
- 1 tablespoon butter, softened, divided
- 1 cup butter, softened, divided
- 1 1⁄2 cups coarsely chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1⁄4 cup water
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Line a 13-in. x 9-in. x 2-in. 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. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from heat and stir in vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
These were good, but they were a little soft for us. I might play around with it another time and experiment with it to get it more to our liking.
This is the best caramel recipe ever! It takes a certain amount of benign neglect unlike most caramel recipes and produces a beautiful, creamy caramel.