Sunday, March 27, 2011

Walnut Caramels

•1 can (14 ounces) sweetened condensed milk
•1 cup light corn syrup
•1/8 teaspoon salt
•2 tablespoons butter or margarine
•1 teaspoon vanilla
•1/2 cup chopped walnuts (black walnuts are really good)
Line a square 8X8X2 pan with foil, leaving 1 inch of foil overhanging on opposite sides. Butter foil that lines bottom of pan.
Heat milk, corn syrup and salt to boiling in heavy 1 and 1/2 quart saucepan over medium heat stirring constantly. Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer or until a small amount dropped in cold water forms a firm ball. Stir in margarine, vanilla and walnuts until margarine is melted. Immediately spread in pan; cool Remove from pan, using foil to lift. Cut into 1X1/2 inch pieces. Wrap pieces individually in plastic wrap or waxed paper if desired. About 10 dozen candies.

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