A classic recipe for rich, chewy, homemade caramels, loaded with chopped nuts. This traditional candy is made by cooking sugar, corn syrup, butter, and cream to the perfect firm-ball stage.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | White Sugar |
| 1 Cup | Brown Sugar |
| 1 Cup | Dark Corn Syrup |
| ½ Cup (1 stick) | Butter |
| 2 Cups | Heavy Cream, divided |
| 1 Tablespoon | Vanilla Extract |
| 1-2 Cups | Chopped Nuts (Pecans recommended) |
Instructions
- Preparation: Butter an 8x8 or 9x9 inch pan.
- In a heavy-bottomed, large kettle or saucepan, combine the white sugar, brown sugar, dark corn syrup, butter, and one cup of the heavy cream.
- Place over medium heat and bring to a boil, stirring constantly.
- Once the mixture is at a rolling boil, very slowly stream in the remaining one cup of cream, ensuring the mixture does not stop boiling.
- Continue cooking, stirring frequently to prevent burning, until the mixture reaches the firm-ball stage (245°F - 250°F) on a candy thermometer.
- Remove the kettle from the heat. Immediately stir in the vanilla and the chopped nuts.
- Pour the hot caramel into the buttered pan.
- Let the caramel cool completely at room temperature for several hours until firm.
- Once firm, turn the caramel block out onto a cutting board and cut it into squares with a buttered knife. Wrap the individual caramels in wax paper for storage.
Warning
Boiling sugar is extremely hot and can cause severe burns. Use a large pot to prevent boilovers and be very careful when adding the second cup of cream and pouring the final candy.
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