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Caramel Pecan Chocolate Cups
Tested by Imperial Sugar
Vintage Recipe
Caramel Pecan Chocolate Cups
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Ever made your own candy bar? These Caramel Pecan Cups are dark chocolate candies with pecan caramel centers. If you don’t make them in foil cups, put them in the freezer for a few minutes and they will pop right out. 

Prep time
Bake/Cook time
Plan for

30 minutes rising and cooling time

24 cups
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Caramel Pecan Chocolate Cups
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

30 minutes rising and cooling time

Yield :
24 cups


  • 1 pound chocolate bark candy
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons water
  • 3 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream, scalded
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup pecan pieces, lightly toasted and chopped


  1. Melt chocolate in top half of a double boiler over simmering water. Brush chocolate up sides and bottom of foil candy cups or in mini muffin tins. Let set for 30 minutes.
  2. In a heavy bottomed saucepan, add sugar, corn syrup, and water. Stir until sugar dissolves. Bring to a boil, brushing sides of pan with pastry brush that has been dipped in water. Do not stir. Boil until syrup reaches 250°F on a candy thermometer.
  3. Add butter and wait until mixture begins to boil again. Pour in hot cream stirring constantly. Continue cooking and stirring mixture until it reaches 245°F on a candy thermometer. Remove from heat and add vanilla and salt. Stir in toasted pecans and let cool to room temperature.
  4. Reheat chocolate if necessary. Spoon a small amount of the caramel into the chocolate cups. Cover the tops with chocolate to seal the cups. Let stand until set (about 30 minutes) or chill in refrigerator.
  5. Store in covered containers at room temperature.


This recipe was originally published in the 1990 holiday edition of Homemade Good News.

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