Creamy
Caramels
Submitted by: Vadi |
3 cups heavy cream
2/3 cup Carnation sweetened condensed milk
2 cups sugar
2 cups light corn syrup |
1/4 teaspoon salt
1 cup walnuts, chopped
2 teaspoons Vanilla |
Combine cream and condensed milk in the top of a double boiler.
Heat over simmering water until warm; reduce heat to low. In a
heavy saucepan, combine sugar, syrup and salt. Cook over medium
heat to boiling, stirring constantly with a wooden spoon. Boil
for 1 minute; reduce heat. Slowly add cream mixture, about ½ cup
at a time, stirring for 5 minutes after each addition to cook
thoroughly. Heat to a temperature of 242°F. Remove from heat and
stir in walnuts and Vanilla. Pour into greased 13x9x2-inch pan
and allow to set before cutting into squares.
Note: Wrapped in plastic, caramels will last about two
weeks. Store in a cool, dry spot. |
Title
Submitted by: |
| Ingredients |
Ingredients |
| Instructions |
Title
Submitted by: |
| Ingredients |
Ingredients |
| Instructions |
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