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Pecan Caramels

Name: Pecan Caramels
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: about 2-1/2 pounds.
Ingredients: 1 tablespoon butter, softened; 1 cup sugar; 1 cup light corn syrup; 2 cups heavy whipping cream, divided; 1 can (14 ounces) sweetened condensed milk; 2 cups chopped pecans; 1 teaspoon vanilla extract

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Total Time

Prep: 20 min. Cook: 35 min. + cooling

Makes

about 2-1/2 pounds

I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! —Patsy Howell, Peru, Indiana

Pecan Caramels Recipe photo by Taste of Home

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Ingredients

1 tablespoon butter, softened
1 cup sugar
1 cup light corn syrup
2 cups heavy whipping cream, divided
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside.
In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes.
Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 caramel: 66 calories, 4g fat (2g saturated fat), 9mg cholesterol, 12mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein.