Dandy Caramel Candies Recipe

3
Dandy Caramel Candies Recipe
Dandy Caramel Candies Recipe photo by Taste of Home
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Dandy Caramel Candies Recipe

Read Reviews
3
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I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats. —Marlen Pierce, Welch, Texas
MAKES:
96 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
96 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Nutritional Facts

1 piece: 93 calories, 7g fat (3g saturated fat), 12mg cholesterol, 28mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Dandy Caramel Candies in Country Woman Christmas Annual 1999, p37

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Reviews forDandy Caramel Candies

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MY REVIEW
sstetzel User ID: 158954 109984
Reviewed Dec. 6, 2011

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

MY REVIEW
sabryn2 User ID: 6004115 83832
Reviewed Dec. 6, 2011

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

MY REVIEW
ctmom05 User ID: 981118 48836
Reviewed Oct. 24, 2008

"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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