Nutty Caramels (Candy Fours)
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | 2 hours | Approx. 5 lbs |
🔪 Key Equipment
- 8x8 or 9x9 inch pan
- Heavy-bottomed large saucepan
- Candy thermometer
- Buttered knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | White Sugar | Granulated |
| 1 Cup | Brown Sugar | Packed |
| 1 Cup | Dark Corn Syrup | None |
| 1/2 Cup | Butter | 1 stick |
| 2 Cups | Heavy Cream | Divided |
| 1 Tablespoon | Vanilla Extract | None |
| 1-2 Cups | Chopped Nuts | Pecans recommended |
Instructions
Step 1: Preparation and Base
- Butter an 8x8 or 9x9 inch pan.
- In a heavy-bottomed, large saucepan, combine the 1 Cup White Sugar, 1 Cup Brown Sugar, 1 Cup Dark Corn Syrup, 1/2 Cup Butter, and 1 Cup Heavy Cream.
Step 2: Boiling and Cooking
- Place over medium heat and bring to a boil, stirring constantly.
- Once at a rolling boil, slowly stream in the remaining 1 Cup Heavy Cream, ensuring the mixture does not stop boiling.
- Continue cooking, stirring frequently, until the mixture reaches the firm-ball stage (245°F - 250°F) on a candy thermometer.
Step 3: Finishing and Cooling
- Remove the saucepan from the heat and immediately stir in the 1 Tablespoon Vanilla Extract and 1-2 Cups Chopped Nuts.
- Pour the hot caramel into the prepared pan and let cool completely at room temperature for several hours until firm.
- Turn the caramel block out onto a cutting board, cut into squares with a buttered knife, and wrap in wax paper.
💡 Make-Ahead & Storage: Store wrapped caramels in an airtight container at room temperature for up to two weeks.
Original Recipe Scan
