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Butter Nut Caramels

Source of Recipe


From "Truffles, Candies & Confections" by Carole Bloom



List of Ingredients



• 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
  






Instructions



1. Line baking sheet with aluminum foil, smoothing well to minimize creases. Using paper towel, coat foil with 1 tablespoon of vegetable oil. Set aside.
   
   
2. 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.
   
   
3. 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.