Yields:
45 Servings
Difficulty: Easy
I’m not a huge fan of dark chocolate, easily preferring milk chocolate. But my favorite? White chocolate. The sweetness always explodes on my taste buds. I love the creamy, rich flavor, as well as the fact that white chocolate is easy to color in any way I want. I tried it with a chewy caramel pecan candy recipe that I had. They are rich in flavor, creamy, and as chewy as the name implies. I hope you enjoy this recipe as much as I did!
Ingredients
Adjust Servings
-
For Caramel Filling
- For White Chocolate Shell
Instructions
-
For Caramel Filling
- Over medium heat and in a thick boiler, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt.
- Bring to a boil, stirring constantly, until it reaches 234*F-240*F(112*C-116*C).
- Once the mixture reaches the proper temperature, allow it to cook 2 minutes more
- Remove from heat and stir in pecans
- Allow caramel to cool for an hour
- Pour caramel into bonbon molds and chill in the refrigerator for 2 hours. For White Chocolate shell
- Remove caramel from the refrigerator before preparing the white chocolate
- In a bowl, set aside 1/3 of the chopped chocolate for later.
- In a double boiler, melt the remaining white chocolate and shortening until it reaches a temperature of 115*F. Remove from heat and sit boiler on a towel.
- Allow chocolate to cool to a temperature of 100*F. Add the 1/3 chocolate you set aside earlier to the mixture, stir until smooth.
- Dip the caramels into the white chocolate with a dipper, making sure to brush the excess chocolate off on the side of the bowl
- Allow time to cool completely and harden