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If you’d like to taste a little bit of heaven, give these a try. I made a half batch of this recipe yesterday and all I can say is “wow”!!! The candy is soft, buttery, and full of true caramel flavor. The only thing that I did differently was to add a combo of coarsely chopped pecans and walnuts to the original recipe. Thanks, Debbie, for sharing this one!
Caramels
Posted by cinnamama
Mama Leruso
2 cups real butter
2 pound package dark brown sugar
dash salt
2 cups corn syrup
2 14 or 15-ounce cans sweetened condensed milk
2 teaspoons vanilla
2 cups coarsely chopped walnuts and/or pecans, optional (carolinacooker)
Melt butter in heavy pan. Add sugar and salt. Stir thoroughly.
Stir in corn syrup. Mix well. Gradually add milk,
stirring constantly. Cook until mixture reaches a gentle boil,
again, stirring constantly. Cook and stir over medium heat
to firm ball stage, 245ºF, approximately 12 to 15 minutes.
Remove from heat. Stir in vanilla. Pour into a large,
heavily buttered cookie sheet with sides. Cool and cut
into squares. Wrap individual pieces in plastic or waxed paper.
I stored them in an airtight container in the refrigerator.
(carolinacooker)
Pictured at:http://home.thirdage.com/Food/columbiacooker/Dessert.html#Caramels
Soft Caramels
Posted cinnamama
Source: Mama Leruso
2 cups real butter
2 pound package dark brown sugar
dash salt
2 cups corn syrup
2 14-ounce cans sweetened condensed milk
2 teaspoons vanilla
2 cups coursely chopped walnuts and/or pecans, optional
(not in original recipe)
_____________________________
Heavily butter a large cookie sheet with sides.
Melt butter in heavy pan. Add sugar and salt. Stir thoroughly.
Stir in corn syrup. Mix well. Gradually add milk, stirring
constantly. Cook until mixture reaches a gentle boil,
again, stirring constantly. Cook and stir over medium
heat to firm ball stage, 245ºF, approximately 12 to 15
minutes. Remove from heat. Stir in vanilla and mix well.
Stir in nuts, if using. Pour into the prepared cookie sheet.
Cool and cut into squares. Wrap individual pieces
in plastic or waxed paper. Store in an airtight
container in the refrigerator
or
These set up, at least the ones I made, softer that Kraft
caramels. I think that they would be a great consistency
for turtles.
I do recommend storing in the refrigerator for a tad
firmer consistancy. I refigerated them for a little while
before cutting. I then cut and wrapped each piece
in wax paper and put them in an airtight container. |