Is there anything better than a brown sugar caramel filling wrapped around pecan pieces and enclosed in chocolate? I don't think so either, until I find something else just as delicious of course. But that's another story. I absolutely love chocolates though...milk, dark, white, fruit filled, caramel filled, nut filled. I like almost all of them. One of my favorite things about this recipe is that the filling comes together so quickly with basic ingredients. No candy thermometers. I may have two of them but I still love recipes for candy that don't use them.
Overall, these are don't take to long to make, but you should make them a few hours or a day or two ahead. Just so that you don't have to worry about them hardening up in time in the refrigerator. The only thing you will have to watch out for if they're ready early is eating them all before you serve them to your guests.
Let's talk a little about the 12 Weeks of Christmas Treats Blog Hop again. It is a blog hop hosted each year by Brenda at Meal Planning Magic and it's lot of fun to participate in and see what everyone makes each week. If you want to participate too then you can sign up here. This is Week 9 of the Blog Hop.
I know some of you are wondering how I got the colors on the tops of the chocolates. You can buy transfer sheets at most major craft stores now, but I bought mine online. You just put them in the bottom of the cups and pour the chocolate on the top. Once it hardens then you flip them out and peel off the plastic from the transfer sheet and the design stays there. Pretty easy, fun, and impressive :). They come in probably millions of designs. Some online stores even allow you to customize them with words or pictures. Have fun!
Caramel Pecan Chocolates
Makes 16-20
Ingredients:
- 11-12 ounces semi-sweet chocolate
- ¼ cup + 2 tablespoons light brown sugar
- 3 tablespoons butter, unsalted
- 1 ½ teaspoons corn syrup
- ½ teaspoon vanilla
- ¼ cup + 2 tablespoons powdered sugar
- 2-3 tablespoons chopped pecan pieces
Directions:
1. Microwave chocolate for 45 seconds in microwave. Stir, then microwave in 25 second increments, stirring in between, until completely melted. Be careful not to overheat the chocolate or it will cease. If desired, put a piece of transfer paper in the bottom of the cup. Pour a little bit of chocolate into each section of the candy mold (or mini paper muffin cups). Carefully spread the chocolate around the edges coating the sections thinly but evenly. Set the remaining chocolate aside, and place the candy mold into the refrigerator.
2. In a small saucepan, stir together the light brown sugar, butter, corn syrup, and vanilla over medium heat. Cook, stirring constantly, until the sugar is melted, 1-2 minutes. Remove from heat, stir in powdered sugar. Stir the mixture for 30-60 seconds until the powdered sugar is mixed in evenly and it is a creamy, medium brown color.
3. Sprinkle about ½ teaspoon of chopped pecans into each hardened chocolate section of the candy mold. Fill each section with the brown sugar mixture, which should become even more thickened as you put it into each mold.
4. Re-melt the remaining chocolate and cover the candy molds so that they are sealed. Refrigerate until hardened.
Printable recipe
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