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Pecan Caramels

Source of Recipe

Taste of Home


List of Ingredients

1 tablespoon butter, softened
1 cup sugar
1 cup light corn syrup
2 cups heavy whipping cream, divided
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract



Recipe

Line a 13-in. x 9-in. x 2-in. pan with foil; grease the foil with butter. Set aside.

In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238 (soft-ball stage), about 25 minutes.

Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper. Yield: about 2-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212. Adjust your recipe temperature up or down based on your test.