Chewy, caramel pecan candies topped with a creamy blend of semisweet and milk chocolate.
2 1/4 cups packed brown sugar
1 cup butter
1 cup light corn syrup
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 pounds whole pecans
1 cup (6-ounces) semisweet chocolate chips
1 cup (6-ounces) milk chocolate chips
2 tablespoons vegetable shortening (do not use butter, margarine, spread or oil)
- Line a baking sheet with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine brown sugar, butter, corn syrup, and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves. Gradually add milk and mix well. Bring to a boil, stirring constantly.
- Cook to firm ball stage (248°F / 120°C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.
- Remove from heat and stir in vanilla until well blended. Fold in pecans.
- Drop by spoonfuls onto prepared pan. Chill until firm.
- Melt both chocolate chips and shortening in double boiler over simmering water. Drizzle over each cluster.
Makes 4 dozen confections.