- Yields: about 2 pounds (64 pieces)
- Prep: 15 mins
- Cook: 55 mins
- Line an 8x8x2- or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. If desired, sprinkle walnuts onto bottom of pan. Set pan aside.
- In a heavy 3-quart saucepan melt butter over low heat. Add brown sugar, half-and-half or cream, and corn syrup; mix well. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till the thermometer registers 248 degree F, firm-ball stage (45 to 60 minutes).
- Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour the mixture into the prepared pan. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each piece in plastic wrap. Makes about 2 pounds (64 pieces).
From the Test Kitchen
Prepare as above, except substitute one 14-ounce can sweetened condensed milk for the cream. This mixture will take less time to reach 248 degree F (about 15 to 20 minutes instead of 45 to 60 minutes). Nutrition Facts per piece: 68 cal., 3 g total fat (2 g sat. fat)
Nutrition Facts (Walnut Caramels)
- Per serving:
- 76 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 10 mg chol.,
- 38 mg sodium,
- 11 g carb.
- Percent Daily Values are based on a 2,000 calorie diet