Printable | Taste of Home

Pecan Caramels

1 tablespoon butter, softened
1 cup sugar
1 cup light corn syrup
2 cups heavy whipping cream, divided
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract

Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set
aside. In a large heavy saucepan, combine the sugar, corn syrup
and 1 cup cream. Bring to a boil over medium heat. Cook and stir
until smooth and blended, about 10 minutes. Stir in milk and
remaining cream. Bring to a boil over medium-low heat, stirring

Printed from tasteofhome.com Oct 11, 2008

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Pecan Caramels cont.

constantly. Cook and stir until a candy thermometer reads 238°
(soft-ball stage), about 25 minutes. Remove from the heat; stir in
pecans and vanilla. Pour into prepared pan (do not scrape saucepan).
Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap
individually in waxed paper.

Yield: about 2-1/2 pounds.