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Buttery Caramels
Courtesy of Wisconsin Milk Marketing Board
Servings: 60
Prep Time: 25 Min.
Cook Time: 20 Min.
Chill Time: 60 Min.
What you need:
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+ 1/2 c. pecans
+ 2 c. granulated sugar
+ 1 stick (1/2 c.) butter
+ 2 c. whipping cream
+ 3/4 c. light corn syrup
What to do:
1. Toast pecans on cookie sheet in 350ºF oven for about 8 min. or until fragrant. Cool; chop fine with sharp knife. Butter the inside of an 8 in. square glass baking dish. Sprinkle pecans evenly over bottom of dish; set aside.
2. In a heavy 3 qt. saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245ºF or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent sticking.)
3. Pour caramel over pecans. Cool at room temperature for about 1 hr. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.