- 2 teaspoons plus 1/4 cup butter, divided
- 3/4 cup light corn syrup
- 1/4 cup cold water
- 1-1/2 cups sugar
- 3 ounces semisweet chocolate, chopped
- 1/2 teaspoon salt
- 1 cup half-and-half cream
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup chopped walnuts
- Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes.
- Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan.
- Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving. Yield: 4 dozen (about 1-3/4 pounds).
Reviews for Nutty Chocolate Caramels
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"i tried this recipe today and it came out wonderfully!! i didnt cook mine to 245 because of other comments and i am SO GLAD i didnt cook it any more than that! i cooked mine till it hit 235 the soft ball stage and it has the consistency of a tootsie roll which is perfect for me. love this recipe!"
"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."
"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."
"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."