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    Caramels


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1/2 C finely chopped walnuts
    2 C sugar
    1/2 C butter
    2C half & half
    3/4 C light corn syrup


    Recipe



    Butter square pan 8x8x2 inches. Spread nuts in pan. Heat sugar, margarine, 1 Cup of the 1/2 & 1/2 and the corn syrup to boiling in 3 quart saucepan over medium heat, stirring constantly. Stir in remaining 1/2 & 1/2. Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer(or until small amount of mixture dropped into very cold water forms a firm ball). Immediately spread over nuts in pan; cool. Cut into about 1 inch squares.

    Chocolate Caramels: Heat 2 squares (1 ounce each) unsweetened chocolate with the sugar


    Makes 64 candies
 

 

 

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