Caramels
Prep
20m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Caramels
| 1 15 ounce can condensed milk (Eagle Brand) |
| 1/2 cup half & half |
| 1 cup whole milk |
| 1 cup Karo syrup |
| 2 cup sugar |
| 1/4 lb butter |
Caramels Directions
- Combine in a heavy pan.
- Cook, stirring constantly till mixture reaches 245° or firm ball with a candy thermometer. (A firm ball with the water teast method.)
- Remove from heat and add vanilla and nuts, if desired.
- Pour into a buttered 6 x 8 inch or 9 x 12-inch pan.
- If whole pecans are desired, pour 1/2 mix in pan. sprinkle nuts on before and cover with remaining caramel mixture.
- When firm set, turn out onto cutting board and cut into desired size with thin sharp knife.
- Wrap in waxed-paper before storing
Nutrition facts
Per Serving
| Kcal: | 136 kcal |
| Sodium (mg): | 43mg |
| Carbs: | 25g |
| Sugar (g): | 20.3g |
| Fat: | 4.2g |
| Saturated fat (g): | 2.6g |
| Cholesterol: | 13mg |
| Proteins: | 1.3g |