Aunt Cecelia's Caramels


1 cup sugar3/4 cup dark corn syrup1/2 cup butter, unsalted1 cup light cream1/2 cup finely chopped nuts1/2 teaspoon vanilla Butter sides of Heavy 2-quart saucepan. In it, combine sugar, corn syrup, butter, and 1/2 cup of the cream; bring to boiling over low heat stirring constantly. Slowly stir in the remaining 1/2 cup cream. Cook over low heat to medium-ball stage. (242F on a candy thermometer) stirring almost constantly towards end. Remove from heat; add nuts and vanilla. Pour into buttered 9x5x3' pan. Mark in 32 squares when partially cool. Cut when cold. Wrap; store in airtight container. (must be wrapped to maintain shape.)


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