QueenBeeGrannyJean
02-22-2007, 11:00 AM
CREAMY CARAMELS
Soft, chewy tan candies are perfect for anytime of the year.
3 cups heavy cream
2/3 cup sweetened condensed milk
2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon salt
1 cup chopped walnuts or pecans
2 teaspoons vanilla extract
Combine cream and condensed milk in the top of a double boiler. Heat over simmering water until warm; reduce heat to low.
In a heavy saucepan, combine sugar, syrup and salt. Cook over medium heat to boiling, stirring constantly
with a wooden spoon. Boil for 1 minute; reduce heat. Slowly add cream mixture, about 1/2 cup at a time,
stirring for 5 minutes after each additional 1/2 cup of cream mixture to cook thoroughly. Heat to a temperature of 242°F.
Remove from heat and stir in nuts and vanilla. Pour into greased 13 x 9 x 2-inch pan and allow to set
before cutting into squares.
Wrapped in plastic, caramels will last about two weeks. Store in a cool, dry spot.
Makes 48 pieces.
Soft, chewy tan candies are perfect for anytime of the year.
3 cups heavy cream
2/3 cup sweetened condensed milk
2 cups granulated sugar
2 cups light corn syrup
1/4 teaspoon salt
1 cup chopped walnuts or pecans
2 teaspoons vanilla extract
Combine cream and condensed milk in the top of a double boiler. Heat over simmering water until warm; reduce heat to low.
In a heavy saucepan, combine sugar, syrup and salt. Cook over medium heat to boiling, stirring constantly
with a wooden spoon. Boil for 1 minute; reduce heat. Slowly add cream mixture, about 1/2 cup at a time,
stirring for 5 minutes after each additional 1/2 cup of cream mixture to cook thoroughly. Heat to a temperature of 242°F.
Remove from heat and stir in nuts and vanilla. Pour into greased 13 x 9 x 2-inch pan and allow to set
before cutting into squares.
Wrapped in plastic, caramels will last about two weeks. Store in a cool, dry spot.
Makes 48 pieces.