Marc's Christmas Caramels

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   1.

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   In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate.

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   Bring to a gentle boil over low heat.

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   Cook, stirring frequently, until mixture reaches 248F on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water.

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   2.

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   Remove from heat and cool for 5 minutes.

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   Stir in the vanilla extract and pecans halves.

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   Butter an 8-inch square pan and pour in the candy.

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   Press 32 cherries, cut in half, on candy if desired.

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    Cool candy until firm.

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    3.

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    Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece.

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    Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops.

* Per serving · 4 servings · Values may vary.

No additional tips available.