Best Caramel Candies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC CARAMEL CANDIES



Classic Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 7

Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

SALTED CARAMEL CANDIES



Salted Caramel Candies image

Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence.

Provided by By Inspired Taste

Categories     Dessert

Time 1h30m

Yield 35

Number Of Ingredients 7

3/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon kosher (coarse) salt
4 tablespoons salted butter, softened
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon coarse sea salt

Steps:

  • Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
  • In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
  • Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
  • Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
  • Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
  • Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
  • When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g

CARAMEL PECAN TURTLE CHOCOLATE CANDIES



Caramel Pecan Turtle Chocolate Candies image

Make and share this Caramel Pecan Turtle Chocolate Candies recipe from Food.com.

Provided by ChipotleChick

Categories     Candy

Time 11m

Yield 26 clusters, 26 serving(s)

Number Of Ingredients 3

26 caramels
104 pecan halves (about 2 cups)
1 cup milk chocolate chips

Steps:

  • Preheat oven to 325.
  • Grease a large cookie sheet well.
  • Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
  • Repeat with the rest of the pecan halves.
  • Place one caramel on top of each cluster.
  • Heat in oven until caramels are softened, about 4-6 minutes.
  • Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
  • Remove caramels evenly onto waxed paper.
  • Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
  • Spoon over caramel-pecan clusters.
  • Let cool a few hours.
  • Makes 26.

PECAN CARAMEL CANDIES



Pecan Caramel Candies image

Salty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. -Julie Wemhoff, Angola, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen

Number Of Ingredients 3

54 pretzels
54 Rolo candies (about 11 ounces)
54 pecan halves

Steps:

  • Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy., Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE COCONUT CARAMEL CANDIES



Chocolate Coconut Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 9

Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup toasted shredded unsweetened coconut, divided
8 ounces chopped bittersweet chocolate

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/2 cup coconut on parchment-lined baking sheet.
  • Bring cream to a simmer over high heat. Remove from heat; add chocolate. Let stand 1 minute; stir to combine.
  • Bring sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Stir in cream mixture; boil until caramel returns to 248 degrees.
  • Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, sprinkle with remaining 1/2 cup coconut, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

MAPLE WALNUT SPICE CARAMEL CANDIES



Maple Walnut Spice Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 13

Vegetable oil, for baking sheet
2 cups heavy cream
1 1/2 cups packed light-brown sugar
6 tablespoons unsalted butter, cut into pieces
1 cup light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
3/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
A pinch of cayenne pepper
2 cups toasted walnuts

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, sugar, butter, maple syrup, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt, vanilla, cinnamon, nutmeg, cloves, cayenne pepper, and walnuts. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CHOCOLATE CARAMEL CANDIES



Chocolate Caramel Candies image

Knock their socks off with chewy Chocolate Caramel Candies you can make yourself in just 20 minutes! These Chocolate Caramel Candies make great gifts.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 24 servings, two squares each

Number Of Ingredients 5

1-1/2 cups light whipping cream
1 cup sugar
3/4 cup light corn syrup
3 oz. BAKER'S Semi-Sweet Chocolate
1/4 tsp. salt

Steps:

  • Place all ingredients in medium saucepan. Bring to boil on low heat, stirring constantly. Cook until mixture is thickened and reaches 246°F when tested with a candy thermometer, stirring constantly.
  • Pour into lightly buttered 8x4-inch loaf pan. (Do not scrape mixture from bottom of saucepan.) Let stand until set. Score candy into 48 squares with large sharp knife. Invert candy onto cool surface; turn over so marked side is up.
  • Cut candy into squares. Wrap each caramel in waxed paper. Let stand in cool place overnight to set. Store at room temperature.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 15 g, Protein 1 g

DANDY CARAMEL CANDIES



Dandy Caramel Candies image

I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats. -Marlen Pierce, Welch, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 9 dozen.

Number Of Ingredients 8

1-1/2 teaspoons plus 1 cup butter, divided
1 cup sugar
1 cup packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream
3-3/4 cups chopped pecans (about 1 pound)
1 teaspoon vanilla extract
Dark or milk chocolate candy coating, melted

Steps:

  • Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream. , Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool., Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm.

Nutrition Facts :

CARAMEL CANDIES



Caramel Candies image

These homemade caramel candies are a joy to make and give to loved ones. Try your hand at orange caramels, espresso caramels, and salted caramels, too.

Provided by Sarah Kieffer

Yield Makes 24 Large or 48 Small Caramels

Number Of Ingredients 7

1¾ cups (350 g) granulated sugar
½ cup (160g) light corn syrup
¼ cup (60 g) water
½ teaspoon salt
1¼ cups (300 g) heavy cream
6 tablespoons (85 g) unsalted butter, plus more for greasing the pan
1 tablespoon pure vanilla extract

Steps:

  • Grease an 8 by 4-inch (20 by 10 cm) loaf pan and line it with a parchment sling so that the paper comes up all the sides and has about a 2-inch (5 cm) overhang on each side. Grease the parchment paper.
  • In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it's important to have a deep pan) over medium-high heat, combine the sugar, corn syrup, water, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover and bring to a boil, until the sugar has melted and the mixture is clear, 3 to 5 minutes.
  • Uncover and cook until the sugar has turned light golden and reaches 300ºF (150ºC) on an instant-read thermometer, 6 to 7 minutes. Turn the heat down to medium and cook until deep golden (340ºF or 170ºC), about 4 to 5 minutes more. Immediately remove the pan from the heat and add the heavy cream and butter (the cream will foam considerably, so be careful pouring it in).
  • Return the pan to medium-high heat and cook until the caramel reaches the desired stage, stirring frequently, 4 to 7 minutes. For soft, melt-in-your mouth caramels, cook until 248ºF (120ºC), and for firmer caramels with a bit more chew, cook until 252ºF (122ºC). Stir in the vanilla off the heat. Let the caramel sit for 2 to 3 minutes, until the bubbles subside.
  • Carefully pour the caramel into the prepared pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Let the caramel cool completely, then transfer to the refrigerator and chill for 1 hour.
  • Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.

SESAME GINGER CARAMEL CANDIES



Sesame Ginger Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 9

Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
2/3 cup toasted sesame seeds, divided
1/3 cup finely chopped candied ginger

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/3 cup sesame seeds on parchment-lined baking sheet.
  • Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt, vanilla, and ginger. Pour caramel onto baking sheet, sprinkle with remaining 1/3 cup sesame seeds, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

MARTHA STEWART'S CLASSIC CARAMEL CANDIES



MARTHA STEWART'S CLASSIC CARAMEL CANDIES image

Categories     Candy     Nut

Yield 120 pieces

Number Of Ingredients 7

Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Steps:

  • 1. Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. 2. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes. 3. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day. 4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

ROLO PECAN CARAMEL CANDIES



Rolo Pecan Caramel Candies image

This is a great kid's recipe.

Provided by Melissa Smith-Heath

Categories     Chocolate

Time 20m

Number Of Ingredients 3

1 small pkg mini pretzels -- squares work best
13 oz bag Rolo candies
1 small pkg pecan halves

Steps:

  • 1. Preheat oven to 250 degrees. Cover cookie sheet with aluminum foil & place pretzels individually to form 1 layer.
  • 2. Place 1 unwrapped Rolo candy on top of each pretzel. Bake at 250 degrees for 4 minutes. Immediately remove from oven & quickly place a pecan half on top of candy. Press down to "squish" the chocolate into the pretzel & flatten out.
  • 3. Cool 15-20 minutes, then refrigerate until chocolate is firm, usually 20-30 minutes.

ORANGE ESPRESSO CARAMEL CANDIES



Orange Espresso Caramel Candies image

For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h30m

Yield Makes approximately 120

Number Of Ingredients 9

Vegetable oil, for baking sheet
2 cups heavy cream
2 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1/4 cup instant espresso powder
1/2 cup finely chopped candied orange peel

Steps:

  • Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  • Immediately remove caramel from heat, and stir in salt, vanilla, espresso power, and orange peel. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
  • Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CARAMEL CANDIES



Caramel Candies image

These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.

Provided by sal

Categories     Desserts     Candy Recipes

Time 45m

Yield 12

Number Of Ingredients 7

1 ¼ cups brown sugar
1 ⅔ cups white sugar
1 cup butter
1 cup corn syrup
1 ¼ cups heavy cream
¾ cup whole milk
2 teaspoons vanilla extract

Steps:

  • Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g

DARK CHOCOLATE CARAMEL & ORANGE CANDIES



Dark Chocolate Caramel & Orange Candies image

Make and share this Dark Chocolate Caramel & Orange Candies recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h15m

Yield 1 tray

Number Of Ingredients 4

cooking spray
2 cups dark chocolate candy melts
12 salted caramels (soft)
6 teaspoons candied orange peel, chopped into small cubes

Steps:

  • Spray the ice cube tray with cooking spray.
  • Place 1/2 tsp of the chopped candied orange peel into the bottom of each tray.
  • Melt dark chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
  • Put one of the salted caramels in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.

Nutrition Facts : Calories 463, Fat 9.8, SaturatedFat 3, Cholesterol 8.5, Sodium 296.9, Carbohydrate 93.3, Sugar 79.4, Protein 5.6

CARAMEL BUCKEYE CANDIES



Caramel Buckeye Candies image

Dipped in caramel and drizzled with melted chocolate, these rich peanut-butter balls are also rolled in cereal and nuts. Yum! -Tiffany Voigt, Hilliard, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5-1/2 dozen.

Number Of Ingredients 10

3/4 cup creamy peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
COATING:
5 cups crisp rice cereal
1-3/4 cups finely chopped walnuts
2 packages (14 ounces each) caramels
1 cup butter, cubed
2 cups white baking chips and/or milk chocolate chips

Steps:

  • In a large bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until combined. Roll into 1/2-in. balls; place on waxed paper-lined baking sheets. Chill until firm., In a shallow bowl, combine cereal and walnuts; set aside. In a microwave, melt caramels and butter; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in cereal mixture; return to baking sheets., In a microwave, melt chips; stir until smooth. Drizzle over candies. Refrigerate until set. Store in an airtight container.

Nutrition Facts : Calories 154 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 87mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN CARAMEL CANDIES



Pecan Caramel Candies image

Great for Christmas Parties

Provided by Kayla Godbey

Categories     Other Snacks

Time 35m

Number Of Ingredients 3

63 miniature pretzels
1 pkg (13 oz) rolo candies
63 pecan halves

Steps:

  • 1. Line a baking sheet with foil. Place pretzels on foil; top each pretzel with a candy.
  • 2. Bake at 250* for 4 minutes or until candies are softened. Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set.

CARAMEL BUCKEYE CANDIES



Caramel Buckeye Candies image

I can't wait to try these..this is another recipe from "Taste Of Home" Christmas cookies!

Provided by Cassie *

Categories     Other Desserts

Number Of Ingredients 10

3/4 c creamy peanut butter
1/4 c butter, softened
1/2 tsp vanilla extract
1 1/2 c confectioners' sugar
COATING
5 c crisp rice cereal ( rice crispies)
1 3/4 c finely chopped walnuts
2 pkg ( 14 oz each) caramels
1 c butter, cubed
2 c white baking chips/ or milk chocolate chips

Steps:

  • 1. In a large bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until combined. Roll into 1/2 inch balls; place on waxed paper - lined baking pan. Chill until firm.
  • 2. In a shallow bowl, combine cereal and walnuts; set aside. In a microwave, melt caramels and butter; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in cereal mixture; return to baking sheets.
  • 3. In a microwave, melt chips; stir until smooth. Drizzle over candies. Refrigerate until set.

PECAN CARAMEL CANDIES



Pecan Caramel Candies image

Make and share this Pecan Caramel Candies recipe from Food.com.

Provided by Juenessa

Categories     Candy

Time 34m

Yield 63 candies

Number Of Ingredients 3

63 miniature pretzels
1 (13 ounce) package Rolo chocolates
63 pecan halves

Steps:

  • Line baking sheets with foil.
  • Place pretzels on foil; top each pretzel with a candy.
  • Bake at 250° for 4 minutes or until candies are softened (candies will retain their shape).
  • Immediately place a pecan half on each candy and press down so candy fills pretzel.
  • Cool slightly.
  • Refrigerate for 10 minutes or until set.

Nutrition Facts : Calories 37.5, Fat 2.2, SaturatedFat 0.9, Cholesterol 0.7, Sodium 11, Carbohydrate 4.2, Fiber 0.2, Sugar 3.8, Protein 0.4

Related Topics