caramels

[hoopoe]

1 C unsalted butter ( 2 sticks)
2 1/4 C Packed brown sugar (this is 1 box minus 1/4 C packed)
1 1/4 C (one can) sweetened condensed milk
1 C Light Corn Syrup (not "lite")
1 tsp vanilla
enough salted cashews or almonds to cover bottom of pan

Line a 9x12 pan with heavy duty foil and butter well, include sides. Butter it really well.

In a heavy bottom pan over medium heat melt butter, add milk, syrup and brown sugar, stir continuously as it begins to gentle boil.

continue stirring for about 15 to 20 minutes. You will need a candy thermometer or quality digital thermopen, the syrup needs to reach 248 degrees. You can see the character of the sugar start to change as the temp nears ( science).

remove from heat and stir in vanilla. It will sputter.

pour over the nuts in pan. lift and tap/bang the pan against counter ( several times) to release trapped air bubbles ( pop them).

allow to set overnight. Remove the foil and caramel to a counter to cut. I use conventional wax paper to wrap

serves 1 or more

[Canyon]

serves 1 or more

Now, that is funny

I can feel my blood sugar spiking just reading through the ingredient list!

[periastra]

Too funny. I would eat myself sick on those. YUM!

[Rosie B]

I made caramels last Christmas and they were TO DIE FOR. They were an enormous hit with pretty much everyone.

[hoopoe]

I have made tons of this recipe and it is almost fool proof

you must have a good thermometer
i cut it into small bars

[Woost2]

That stirring for 15-20 minutes is a deal breaker for me.

[kande50]

Lots of nuts, chocolate on the top, and you'd have a giant square turtle.

[hoopoe]

stirring in candy making is vital as it maintains uniform temps. If sugar goes beyond the required temp, you cannot equalize it back to the uniform temp and get a proper uniform set.

[Tarlo Farm]

That stirring for 15-20 minutes is a deal breaker for me.

Get a good book. A neighbor made me delicious caramels coated in chocolate, sprinkled with sea salt. To.Die.For!