chocolate-glazed caramels

How To Make chocolate-glazed caramels

• 1

  Line a 9x5x3 loaf pan with foil.
• 2

  Lightly butter foil.
• 3

  In a heavy, 2 1/2-quart saucepan, combine granulated and brown sugars, corn syrup, cream, milk and butter.
• 4

  Cook, stirring with wooden spoon, over low heat until sugar is dissolved.
• 5

  Over medium heat, cook, stirring occasionally, to 240 to 245 on candy thermometer, or until a little in cold water forms a firm ball, like caramel.
• 6

  Do not overcook.
• 7

  Remove from heat; stir in vanilla and nuts.
• 8

  Turn into prepared pan; let cool.
• 9

  Melt chocolate in double-boiler top, over hot, not boiling, water.
• 10

  Spread over mixture.
• 11

  Refrigerate to allow the chocolate to harden.
• 12

  With warm knife, cut into 32 pieces (4 x 8).
• 13

  If desired, decorate each piece with a walnut half.
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