Creamy Caramels

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Creamy Caramels."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/creamy-caramels-recipe.htm>  06 July 2008.

Creamy Caramels & Marbled Caramels Photo
Creamy Caramels & Marbled Caramels
Yield: Makes about 2-1/2 pounds or 64 caramels
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Ingredients:
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

2
cups sugar

1
cup light corn syrup

1-1/2
teaspoons vanilla



Preparation:
1.
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.

2.
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.

3.
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.

4.
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.


Marbled Caramels: 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