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Dandy Caramel Candies

 Dandy Caramel Candies
I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats.
96 ServingsPrep: 30 min. + chilling


  • 1-1/2 teaspoons plus 1 cup butter, divided
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup dark corn syrup
  • 2 cups heavy whipping cream
  • 3-3/4 cups chopped pecans (about 1 pound)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dark or milk chocolate candy coating, melted


  • Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.
  • In a heavy saucepan, combine the sugars, corn syrup, butter and
  • cream.
  • Bring to a boil over medium-high heat, stirring constantly. Cook over
  • medium heat until a candy thermometer reads 248° (firm-ball
  • stage). Remove from the heat; stir in pecans and vanilla. Quickly
  • spread into prepared pan. Cool.
  • Cut into 1-in. squares. Place squares on waxed paper-lined baking
  • sheets; chill thoroughly. Dip each candy into melted candy coating.
  • Refrigerate until firm. Yield: about 9 dozen.
Editor's Note: Confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

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Dandy Caramel Candies (continued)

Nutritional Facts: 1 serving (1 piece) equals 93 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 28 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.