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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 64 |
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2 of 10 of my Christmas candy recipes. These caramels are soft, rich, and delicious. They are versatile, too. My sisters come and help me make my candies around Christmas every year, so they can get 'paid' for their help with these caramels. Ingredients:
2 c. sugar |
1/2 c. butter |
2 c. whipping (heavy) cream |
3/4 c. light corn syrup |
additional butter, for pan |
flavor options |
(you can use one, all, or none) |
1/2 c. chopped pecans |
1 tsp. vanilla |
sea salt |
Directions:
1. Grease bottom and sides of square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, with additional butter. Spread pecans in pan, if using.
2. Heat 1/2 cup butter, sugar, cream, and corn syrup to boiling in 3-quart heavy saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245 degrees F on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.
3. Remove from heat and add vanilla, if using, stirring rapidly to incorprate. Immediatly pour into pan (over pecans, if using); cool.
4. If desired, sprinkle tops of caramels with small amount of sea salt - you would not believe how delicious this is.
5. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper.
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