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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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).

Shortcut Caramels:

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

76 calories; 4 g total fat; 2 g saturated fat; 10 mg cholesterol; 38 mg sodium. 11 g carbohydrates; 0 g fiber; 0 g protein; 31 RE vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

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