Creamy Caramels & Marbled Caramels
YIELD Makes about 2-1/2 pounds or 64 caramels
|1/2||cup slivered or chopped toasted almonds (optional)|
|1||cup butter or margarine, cut into small pieces|
|1||can (14 ounces) sweetened condensed milk|
|1||cup light corn syrup|
- Line 8-inch square baking pan with foil, extending edges over sides of pan. Lightly grease foil; sprinkle almonds over bottom of pan, if desired.
- Melt butter in heavy 2-quart saucepan over low heat. Add sweetened condensed milk, sugar and corn syrup. Stir over low heat until sugar is dissolved and mixture comes to a boil.
- Carefully clip candy thermometer to side of pan. (Do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally. Immediately remove from heat and stir in vanilla. Pour mixture into prepared pan. Cool completely.
- Using foil, lift caramels out of pan; remove foil. Place caramels on cutting board; cut into 1-inch squares with sharp knife. Wrap each square in plastic wrap. Store in airtight container.
Before cooling, add 1/3 cup chocolate chips to top. Let soften; swirl lightly into caramel using a knife. Do not over do.
This recipe appears in: Candy
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