 |
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
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.
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |