Saturday, September 20, 2008

Mom's Caramels

Mom's Caramels
1/2 cup finely chopped walnuts
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups cream

Butter a square 8x8 pan and spread nuts on the bottom.

In a medium saucepan, combine sugar, corn syrup, butter and 1/2 of the cream. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream. Bring to a boil. Cook over medium heat, stirring occasionally until candy thermometer reads 245°F or caramel reaches hard ball stage. Caramel should have a reddish-brown color, like a paper bag. Take off heat and stir a minute to get the bubbles out. Immediately pour into pan.

NOTES:I absolutely die for these caramels at Christmas time, they are so good! I like mine a little softer than hard ball. Check your candy stages or when it gets to being near done, drop a little spoonful into cold water to check hardness. I also make mine without nuts most of the time.

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