Chocolate Caramel

Place the chocolate, sweetened condensed milk, and Karo syrup in a saucepan and simmer over low heat

Cook the mixture for about 20 minutes, stirring constantly, until it reaches a firm caramel point

Remove from heat to test

Place some of the mixture in cold water and check if the caramel is correct

If you prefer a firmer caramel, cook for a few more minutes, but be careful not to overcook it

Add the butter or margarine 1 tablespoon at a time

Add the chopped pecans and vanilla extract

Place in a greased 9x13-inch baking dish

Let cool slightly and flip onto a plate or table

Cut into six long strips, then roll each strip into a long rope

Cut into 2cm pieces and wrap in plastic wrap

Yield: 38 caramel candies.