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Fours Candy

Homemade caramels studded with pecans, dipped in chocolate and finished with a hint of sea salt. Candy perfection!

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup brown sugar
  • 1 cup 2 sticks unsalted butter
  • 2 cups heavy cream divided
  • 1 pound finely chopped pecans
  • 2 tablespoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Dipping chocolate
  • Fleur de sel for finishing

Instructions
 

  • Place sugar, corn syrup, butter and 1 cup cream in a heavy Dutch oven, and bring to a boil over medium-high heat, stirring constantly. Add remaining 1 cup cream to the pan, pouring in a slow, steady stream so boiling doesn't stop. Continue cooking the mixture, stirring constantly to avoid scorching, until a candy thermometer reads 245 degrees and the mixture forms a firm ball in ice water. Remove from heat, and stir in vanilla, pecans and 1/4 teaspoon kosher salt. Pour mixture immediately into a greased 9x13 glass baking dish, and place in the refrigerator to chill until firm.
  • When the candy has set, use 2 spatulas to lift the candy onto a cutting board, and then cut into cubes with a very sharp knife. Melt the dipping chocolate according to the package directions, and then deep each piece halfway into the chocolate, placing each dipped piece onto wax paper. Sprinkle each piece with a tiny amount of fleur de sel before chocolate is completely firm.

Notes

The cooking time for any candy should be adjusted down for higher altitudes. A handy rule of thumb is to subtract 2 degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level.
This candy freezes beautifully for up to 6 months when stored in an airtight container.