Caramel Pecan Chocolate Cups

By Imperial Sugar

Prep Time:

30m

Bake/Cook Time:

15m

Yield:

24 cups

Plan for:

1 hour cool time

Fans of the TURTLES® Candies are going to love this recipe. Our version of Caramel Pecan Chocolate Cups candy uses dark chocolate instead of milk chocolate, and toasted pecan pieces in place of whole pecans. The combination of chewy homemade caramel centers and dark, sharp chocolate make it hard to stop with just one!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 pound dark chocolate bark candy
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup light corn syrup
2 tablespoons water
3 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup pecan pieces, lightly toasted and chopped

Directions

Melt chocolate in top half of a double boiler over simmering water. Brush chocolate up sides and bottom of foil candy cups or mini-muffin tins. Let set for 30 minutes.
In a heavy bottomed saucepan, add sugar, corn syrup, and water. Stir until sugar dissolves. Bring to a boil, brushing down sugar crystals from sides of pan with pastry brush that has been dipped in water. Do not stir. Boil until syrup reaches 250°F on a candy thermometer.
Add butter and wait until mixture begins to boil again. Stirring constantly, pour in hot cream. Continue cooking and stirring mixture until it reaches 245°F on a candy thermometer. Remove from heat and add vanilla and salt. Stir in toasted pecans and let cool to room temperature.
Reheat chocolate if necessary. Spoon a small amount of pecan caramel into chocolate cups. Cover tops with chocolate to seal. Let stand until set (about 30 minutes) or chill in refrigerator.
Store in covered containers at room temperature.

Imperial Sugar Insight

If using a mini-muffin tin, when ready to serve, put the tin in the freezer for a few minutes and the candies will pop right out.
This recipe was originally published in the 1990 holiday edition of Homemade Good News.

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