My mom used to make these caramels every year at Christmas time. My family loves them and I’ve discovered they can be made any time of year! The key is to watch the temperatures carefully. Even a degree or two difference will change the consistency of the caramels.
Servings: depends on size of squares cut
2 c. sugar
pinch of salt
1 c. light corn syrup
2 c. (1 pint) heavy cream, divided
1/2 c. butter
1 1/2 tsp. vanilla
1/4 c. nuts (optional)
Mix sugar, syrup, salt, & 1 cup of cream in a large pan (non-stick is best). Cook slowly to prevent scorching! Using a candy thermometer, cook to 234°; slowly add remaining cream and cook to 234° again. Remove from flame & add butter. When butter is melted, return to fire and cook to 248°. Add vanilla; if using nuts, sprinkle nuts on buttered pan 9 x 13 pan (for thicker caramels) or 10 x 15 pan (for thinner caramels), then pour caramel into pan. When cool, cut into squares and wrap in waxed paper.
Tags: Christmas Cookie
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