heavenly caramels
I remember the day that Karen Bennion and Lynn McRae brought these into the composing room at NAC in Salt Lake City (way back in the late 70's). They were so good and better than any caramel I had ever tasted. I was grateful for the recipe that they simply recited to me. They had gotten together over the weekend and dreamed this up together. Enjoy! NOTE: I don't like to use Corn Syrup any more so I have adjusted the recipe to 3 1/2C sugar instead of 2C sugar and 1 1/2C karo light syrup -- but you are free to choose whatever you like.
prep time
cook time
method
Stove Top
yield
Ingredients
- 3 1/2 cups sugar
- 1 can eagle brand sweetened condensed milk
- 2 sticks butter
- 1 cup pecans (or walnuts, or whatever) chopped or left whole
How To Make heavenly caramels
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Step 1Melt the butter in a heavy sauce pan then add the sugar and milk and bring to slow boil
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Step 2Cook until it reaches the Firm-Ball Stage using a candy thermometer -- 245°F to 250°F (about 20 to 25 minutes)
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Step 3Stir in the nuts, and pour on to cookie sheet
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Step 4Let air cool, cut, and enjoy
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Step 5Wouldn't these be excellent covered in chocolate? Yummmy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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