Nut Caramels

Sweetened condensed milk makes these caramels less temperamental than those made with whipping cream. They still possess all the chewy, buttery goodness of classic caramels.

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  • Makes: 2 pounds (about 64 pieces)
  • Prep: 45 mins
  • Cool: 2 hrs
  • Cook: 30 mins

Nut Caramels

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Directions

  1. Butter a 9x9x2-inch pan and set aside (do not overbutter or the caramels will be greasy).
  2. Melt butter in a heavy 3-quart saucepan over medium heat; stir in brown sugar and salt. Stir in corn syrup. Slowly pour in milk, stirring constantly until combined. Using a candy thermometer, cook to 248 degrees F (about 25 minutes), stirring occasionally (the mixture will be very bubbly). Remove saucepan from heat and stir in vanilla and nuts. Immediately pour into prepared pan.
  3. Let candy cool completely before cutting into 1-inch squares. Wrap each square in waxed paper or plastic wrap and store in an airtight container at room temperature. Makes about 2 pounds (about 64 pieces).

From the Test Kitchen

Prepare and wrap caramels. Store tightly covered in a cool, dry place up to 2 weeks.

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Nutrition Facts (Nut Caramels)

  • Per serving:
  • 93 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 10 mg chol. ,
  • 45 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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