Dandy Caramel Candies Recipe

Dandy Caramel Candies RecipePhoto by: Taste of Home Dandy Caramel Candies Recipe Rating 0

I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats.

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Dandy Caramel Candies Recipe
  • Prep: 30 min. + chilling
  • Yield: 96 Servings
30 30

Ingredients

  • 1-1/2 teaspoons plus 1 cup butter, divided
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup dark corn syrup
  • 2 cups heavy whipping cream
  • 3-3/4 cups chopped pecans (about 1 pound)
  • 1 teaspoon vanilla extract
  • Dark or milk chocolate candy coating, melted

Directions

  • Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream.
  • Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool.
  • Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm. Yield: about 9 dozen.

    Editor's Note: Confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.

Nutritional Facts 1 serving (1 piece) equals 93 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 28 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Originally published as Dandy Caramel Candies in Country Woman Christmas Annual 1999, p37

Healthy Cooking

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Reviews for Dandy Caramel Candies (3)

Dandy Caramel Candies Recipe

Dandy Caramel Candies

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Reviewed on Dec. 06, 2011 by sstetzel

sabryn2

I'd like to know how you get 96 servings out of a 9x13 pan?

They're supposed to be cut into 1" square pieces.  They cut 8 across the short side and  12 down the long side.


Reviewed on Dec. 06, 2011 by sabryn2

I'd like to know how you get 96 servings out of a 9x13 pan?


Reviewed on Oct. 24, 2008 by ctmom05

I am in the midst of making Dandy Caramel Candies right now. I've just pured the caramels into a prepared pan.

It smells heavenly and tastes the same - I snuck a lick off the spoon.

By looking at the baking dish of caramels, I am wondering if they are actually going to thicken into a chewy confection. They look pretty soupy so far....

I will report again after the cooling period has gone by.

 
 
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