Marc's Christmas Caramels

• 2 cups sugar
• 1/2 tsp. salt
• 1 cup light cream
• 1 cup butter
• 1/2 cup light corn syrup
• 4 oz. unsweetened chocolate squares
• 1 tsp. vanilla extract
• 1-1/2 cup pecan halves
• 1/2 cup candied cherries*

1. 1.
2. In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate.
3. Bring to a gentle boil over low heat.
4. Cook, stirring frequently, until mixture reaches 248F on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.
5. 2.
6. Remove from heat and cool for 5 minutes.
7. Stir in the vanilla extract and pecans halves.
8. Butter an 8-inch square pan and pour in the candy.
9. Press 32 cherries, cut in half, on candy if desired.
10. Cool candy until firm.
11. 3.
12. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece.
13. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.

sugar, salt, light cream, butter, light corn syrup, unsweetened chocolate squares, vanilla extract, pecan halves, candied cherries

Taken from www.foodgeeks.com/recipes/2539 (may not work)