Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Buttery Caramels

Buttery CaramelsThese homemade, rich and buttery caramels are wonderful anytime of the year, make great gifts and are a most welcome addition to the holiday candy platter.

Recipe Ingredients:

1/2 cup pecans
2 cups granulated sugar
1 stick (1/2 cup) butter
2 cups whipping cream
3/4 cup light corn syrup

Cooking Directions:

  1. Toast pecans on cookie sheet in 350ºF (175ºC) oven for about 8 minutes or until fragrant. Cool; chop fine with sharp knife. Butter the inside of an 8-inch square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside.
  2. In a heavy 3-quart saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245ºF (120ºC) or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent sticking.)
  3. Pour caramel over pecans. Cool at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.

Makes 60 small squares.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.