---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Holiday
       Yield: 64 Servings
       2 c  Sugar
     1/2 ts Salt
       1 c  Light cream
       1 c  Butter
     1/2 c  Light corn syrup
       4    Unsweetened chocolate square
       1 ts Vanilla extract
   1 1/2 c  Pecan halves
     1/2 c  Candied cherries
   Recipe by: Jo Anne Merrill Preparation Time: 0:45 * Use Candied cherries
   cut in half as decoration for top of caramel squares if desired. Use some
   red and some green.
    1. In large saucepan, combine the sugar, salt, cream, butter (best to use
   butter instead of margarine for this recipe) syrup and chocolate. Bring to
   a gentle boil over low heat. Cook ,stirring frequently, until mixture
   reaches 248 degrees on candy thermometer, or to the firm-ball stage when a
   bit is dropped into cold water.
    2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract
   and pecans halves. Butter an 8-inch square pan and pour in the candy. Press
   32 cherries, cut in half, on candy if desired. cool candy until firm.
    3. Cut into 1 inch pieces, should be 64, leaving a cherry half on each
   piece. Place each piece in candy paper liners found at cake docorating
   supply stores or gift shops. Can also wrap in waxed paper.