Schmitty 10-19-99 5:27 PM pt (US)
Chocolate Coated Caramels (West Texas Millionaires)
2 cups sugar
1 cup light corn syrup
1 stick butter
1 can (13 ounce) evaporated milk
1 cup coarsely chopped pecans
1 pound or more semisweet candy dipping chocolate
Butter 3 baking sheets generously.
In heavy saucepan, cook sugar, corn syrup and butter together until candy thermometer registers 265 degrees.
Very slowly, pour in milk.
Cook and stir to 250 degrees.
This takes time, don't cook too fast.
Stir in pecans.
Drop from teaspoon onto greased sheets; cool.
Melt chocolate in top of double boiler over hot water.
Pick up each caramel center with toothpick and dip in chocolate.
Or dip with fingers.
Drop onto baking sheets to cool and set.
If chocolate doesn't set at room temperature, chill.
Makes about 5 dozen.