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1
In a large heavy bottom pan, mix the sugars, butter, corn syrup, cream, salt, and vanilla. Cook over medium-high heat until the butter melts and mixture reaches 246 degrees F on a candy thermometer. Stir constantly to prevent burning the mixture. Remove from heat and cool slightly.
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2
Holding the pears by the stem, dip them into the caramel and twist until they are evenly covered. Let the excess drip off into the pan, and quickly roll the caramel dipped portion in garnish of choice: nuts, sugar, sprinkles, etc. Or leave plain to be drizzled in chocolate. This caramel will set quickly, so any garnish needs to be applied as soon as possible. Place the pears on waxed paper and let dry for a few minutes. Refrigerate until caramel has set before drizzling with melted chocolate.
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3
Put the chocolate chips and coconut oil in a small microwavable bowl, microwave on low in 10 second intervals until the chocolate has melted and is a pouring consistency. You can add more coconut oil to get the right consistency if needed.
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4
Put the chocolate chips and coconut oil in a small microwavable bowl, microwave on low in 10 second intervals until the chocolate has melted and is a pouring consistency. You can add more coconut oil to get the right consistency if needed.
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5
Place chilled pears over waxed paper, and using a spoon drizzle the chocolate over the pears. Return to the refrigerator to allow the chocolate to set up.
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6
If desired, you can remove the stems and cut a little slit in the top of the pear. Firmly insert a cookie stick into the slit and push into the pear to form a handle. Serve and enjoy!
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7
This recipe makes a lot of caramel, it can be stored in the refrigerator, and heated up in the microwave for future use.
