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LOCATION: Recipes >> Candy >> Caramels 06

Print this Recipe    Caramels 06

Chocolate-Covered Caramels

2 cups light corn syrup
14oz can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
4 cups sugar
2 tsp. vanilla
2 cups nuts (walnuts)
tempered dipping chocolate

Butter a 9X 13 baking pan. In heavy 6 quart Dutch oven, combine
sugar, corn syrup, condensed milk, milk, cream and butter. Place
over medium heat and stir occasionally with wooden spoon until
comes to boil. Clip on candy thermometer. Cook stirring constantly
until reaches 240 degrees or soft ball stage. Remove from heat.
Stir in vanilla and nuts. Pour without scraping into pan. Allow to
stand overnight. Cut into 1-inch rectangles or squares. Wrap in
wax paper or dip in chocolate.

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