Caramels
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Caramels
| 1/2 cup butter or margarine |
| 3 cups light corn syrup |
| 3 cups sugar |
| 1/8 tsp salt |
| 1 12 ounce can evaporated milk |
| 2 cups Heavy cream, room temperature |
| 1 tsp vanilla extract |
| 3/4 cup chipped walnuts, pecans, etc. |
Caramels Directions
- Combine butter, corn syrup, sugar, salt, and evaporated milk in a large heavy saucepan.
- Bring to a boil on hedoium-high heat.
- Stir with a wire whisk until soft ball stage. (Candy forms a soft ball when dropped in cold water)
- Then add very slowly, stirring constantly, 2 cups of heavy cream (room temperature)
- Bring to a boil again until medium ball stage. (or hthe firmness you desire for your caramels.)
- Then add vanilla and chopped nuts.
- Pour on a buttered 9 x 13-inch pan.
- Refrigerate until firm.
- Cut into squares and wrapp in waxed paper.
Notes
Makes 36 caramels
Nutrition facts
Per Serving
| Kcal: | 88 kcal |
| Fibers (g): | 0.2g |
| Sodium (mg): | 33mg |
| Carbs: | 10.5g |
| Sugar (g): | 10g |
| Fat: | 4.8g |
| Saturated fat (g): | 3.1g |
| Cholesterol: | 11mg |
| Proteins: | 1.1g |