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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 48 |
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âMy mother-in-law and her mother used this recipe and passed it on to me over 30 years ago,â says Anita Gay of Janesville, Wisconsin. âThe caramels make a great gift during the holidays.â Ingredients:
2 teaspoons plus 1/4 cup butter, divided |
3/4 cup light corn syrup |
1/4 cup cold water |
1-1/2 cups sugar |
3 ounces semisweet chocolate, chopped |
1/2 teaspoon salt |
1 cup half-and-half cream |
2 teaspoons vanilla extract |
1 cup chopped walnuts |
Directions:
1. Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes.
2. Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan.
3. Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving. Yield: 4 dozen (about 1-3/4 pounds).
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