Ingredients

The following ingredients have 4 Servings
  • 1 c. butter
  • 2 1/2 c. light brown sugar
  • 1 c. light corn syrup
  • dash of salt
  • 1 can sweetened condensed milk
  • 1 tsp. vanilla
  • 2 c. pecan pieces
  • 2 Lbs. milk chocolate

Instruction

  • In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil.
  • Add sweetened condensed milk, stir constantly to blend.
  • Boil 15-20 min or so stirring every once in a while (and only stirring on the bottom.. don't scrape the sides) until caramel reaches about 235-240 degrees.
  • Remove from heat and add vanilla. Pour into a greased 9x13 glass baking dish and sprinkle pecans over the top.
  • Cool for about 30 min, cover with plastic wrap, and then place in refrigerator until ready to roll and dip.
  • When caramel is cooled and easy to handle, cut into 1/2 - 1" squares and roll into balls (should make about 60+ balls)
  • Break chocolate into pieces and place in a microwave-safe bowl.
  • Melt chocolate in the microwave for 30 seconds at a time at 30-40% power, stirring each time.
  • When chocolate is melted, remove caramel balls from fridge and dip into the chocolate using a plastic fork with the center prongs broken off (see "chocolate dipping tips" link above).
  • Place dipped chocolates on the wax paper and refrigerate until chocolate is set.
  • If you are not eating immediately, place chocolates in an airtight container lined with wax paper and refrigerate until ready to serve.