Caramels
List of Ingredients
2 cups granulated sugar
13/4 cup light corn syrup
1 cup butter
2 cups heavy cream, divided use
1 teaspoon vanilla extract
1 cup chopped pecans OR walnuts
Recipe
In a heavy, 4-to-6-quart saucepan, combine sugar, corn syrup, butter and 1 cup of the cream. Cook slowly until the temperature reaches 238 degrees on a candy thermometer. The mixture will develop a caramel color as it cooks. Add the remaining 1 cup cream slowly enough that it does not stop the boiling process. Continue cooking until the temperature on the candy thermometer registers 240 degrees. Remove from heat, remove thermometer and cool a minute or two. Add vanilla and nuts. Stir just enough to combine. Pour immediately into a well-buttered flat pan with a lip, such as a jellyroll pan. Let cool.
In the meantime, cut about 150 (4-inch) squares of wax paper.
When caramel mixture is cool, cut into 1-inch squares (kitchen shears make quick work of it). The caramels should be slightly soft and pliable, but not sticky. Place one piece of caramel in the center of a wax paper square, fold paper to enclose caramel and twist the ends of the paper.
Because the caramels are pliable, their shape may change to a rectangle after wrapping.
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