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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Chocolate Pecan Caramels
DVO Recipe Center
Serves:

 

1 T. plus 1 C. butter (no substitutes), softened, divided
1-1/2 C. coarsely chopped pecans, toasted
1 C. (6 ounces) semisweet chocolate chips
2 C. packed brown sugar
1 C. light corn syrup
1/4 C. water
1 can (14 ounces) sweetened condensed milk
2 t. vanilla extract

Line a 13 x 9 x 2-inch baking pan with foil. Butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in the milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan).

When completely cool, cut into squares. Makes about 2-1/2 pounds (about 6-3/4 dozen).

Note: It’s a very good idea to test your candy thermometer’s accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should read 212° f. Adjust your recipe temperature up or down based on the result of your test.

 

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