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CREAMY CARAMELS 2 c. whipping cream 2 c. granulated sugar 2 c. light corn syrup 1/2 tsp. salt 1/3 c. butter 1 tsp. vanilla 1/2 c. pecans, chopped Using a large, heavy pan, heat cream to lukewarm. Remove 1 cup of the cream and reserve. Add sugar, syrup and salt to the cream in pan. Cook over moderate heat about 10 minutes, stirring constantly. Add the reserved cream very slowly so the mixture does not stop boiling. Cook 5 minutes longer, stirring constantly. Gradually stir in butter. Reduce heat to low and cook slowly, stirring constantly to a firm ball stage, 248 degrees. Remove from heat and add vanilla and nuts gently. Pour into buttered 8 or 9-inch pan, allowing mixture to seek its own level. Do not scrape pan. Cool to room temperature. Turn onto cutting board and cut into desired sized squares. Wrap pieces individually in wax paper or plastic wrap. Makes 2 pounds. (May scrape pan onto a separate buttered dish.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |