Cowboy Fours
📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Rich and chewy homemade caramels loaded with fresh pecans. A classic old-fashioned confection made from scratch on the stovetop.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | Makes about 5 lbs |
🔪 Key Equipment
- Kettle
- Baking pan
- Wooden spoon
Ingredients
Candy Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | W sugar | Granulated |
| 1 cup | Brown sugar | Packed |
| 1 cup | Dark Karo | Corn syrup |
| 1/2 cup | Butter | Softened |
| 2 cups | Thick cream | Heavy cream, divided |
| 1 lb | Pecans | Chopped or mixed nuts |
| 1 tablespoon | Vanilla | Pure extract |
Instructions
Step 1: Boiling the Base
- Place 1 cup w sugar, 1 cup brown sugar, 1 cup dark karo, 1/2 cup butter, and one cup of the cream in a kettle.
- Bring to a boil, then add the remaining one cup cream slowly so boiling does not stop.
Step 2: Cooking and Testing
- Allow the candy to brown a little bit, preventing burning by stirring often.
- Cook until it forms a firm ball when dropped in cold water.
Step 3: Finishing and Cooling
- Remove from fire and add 1 tablespoon vanilla and the 1 lb pecans.
- Pour into a buttered pan, cool, and cut into squares.
💡 Make-Ahead & Storage: Store the cut squares in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.
Original Recipe Scan
