Total TimePrep: 20 min. Cook: 35 min. + cooling
Makesabout 2-1/2 pounds
- 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.
Editor's NoteWe 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.
Nutrition Facts1 each: 66 calories, 4g fat (2g saturated fat), 9mg cholesterol, 12mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein.
Nov 12, 2017
These candies are delicious. My daughter & I made one batch but will definitely make again. I think the next time I will cut slightly smaller and dip in a dark chocolate.They really are the best!
Dec 23, 2015
I have been making these caramels for several years now. It has become a tradition for me to bring them for our Christmas celebration ever since. My family reminds me at least two months in advance. Even friends from my work request that I make them.
Oct 2, 2014
I couldn't afford 2 cups of pecans, so I just left them out. It has been several years since I made them, and my friends and family still talk about how great they were. I will be making them again for sure this year. (I also put them in a smaller pan, since I didn't use pecans.)
Dec 14, 2012
followed this recipe twice and ended up with a gooey mess. 238 degrees maybe isn't high enough, tasted good, but gooey!
Dec 9, 2011
Absolutely delicious! Using the 9x13 pan makes the ends a little thin and not so pretty for gifting, but hey, I'll eat those. 5 stars!!
Dec 31, 2009
From beginning to end, it's been an hour long process each time I make these caramels, but without a doubt, this recipe has elevated me to the sweet treat goddess! Chewy goodness. So cool to see the cream-colored ingredients transform to the rich caramel color. Thanks for sharing the recipe!
Mar 22, 2009
This is an excellent recipe. I make it at Christmas time and cannot keep the candy long enough to package for gifts. Do not cook long than the soft-ball stage as it will not be chewy. I experienced that (by mistake)
Apr 3, 2008
This is an excellent recipe for anytime of the year. I made three batches of the candy at Christmas time as it was very popular at the places I took it too. Even for the gift giving, it was great!!!