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“My mother-in-law and her mother used this recipe and passed it on to me over 30 years ago,” says Anita Gay of Janesville, Wisconsin. “The caramels make a great gift during the holidays.”
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 piece) equals 74 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 45 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Nutty Chocolate Caramels in Taste of Home October/November 2005, p53
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Reviewed on Dec. 14, 2011 by stansclan
I made these two days ago, and they turned out perfectly. Excellent chocolate taste, with a great consistency. Not too hard, or too soft. I cooked them to 246 degrees on my candy thermometer, and left out the nuts.
Reviewed on Dec. 22, 2010 by juskinner
Contrary to the other review, my candy came out hard as a rock. I, too, used my candy thermometer and when it reached 245, I followed directions. Began to set up so quickly, I had difficulty spreading it in the pan. Now I have rock hard candy that you can't eat. Disappointing for the time and ingredients I put into it.
Reviewed on Dec. 16, 2010 by waldnerlynn
I tried this recipe and found that it does not set. It stayed soft, despite the candy thermometer reading 245 (and I did test it using boiling water before trying the recipe). I even tried freezing it, and found that it does not even freeze.
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