Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Butter Nut Caramels




Source of Recipe


RC


Recipe Introduction


From "Truffles, Candies & Confections" by Carole Bloom


2 Tbsp unflavored vegetable oil, such as safflower oil (divided)

3/4 cup whole milk

1/2 cup heavy whipping cream

2/3 cup sweetened condensed milk

1 cup light corn syrup

2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature or cut into pieces

1 tsp vanilla extract

1 cup toasted nuts (any variety), roughly chopped


Line baking sheet with aluminum foil, smoothing well to minimize creases. Using paper towel, coat foil with 1 tablespoon of vegetable oil. Set aside.


In a large, heavy-bottomed saucepan over medium heat, combine whole milk, cream, condensed milk, corn syrup, sugar and butter. Stir with wooden spoon or heatproof spatula until the mixture comes to a boil, 5 to 8 minutes. Wash down sides of pan 2 times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase heat to medium-high and place a candy thermometer in pan until temperature reads 240° F, 15 to 20 minutes. Remove pan from heat, stir in vanilla and blend in nuts. Pour mixture onto baking sheet and spread it out with a wooden spoon. Let caramel cool completely at room temperature, 2 to 3 hours.


With remaining tablespoon of vegetable oil, coat cutting board and blade of a large chef's knife. Invert caramel onto cutting board and peel off foil. Cut caramel into small pieces. In container with tight cover, layer pieces of caramel between sheets of waxed paper; or wrap caramels in wax-paper rectangles, twisting ends in opposite directions.

The caramels will keep 2 weeks at room temperature.