Zutaten für Aunt Kathleen's Caramels
- 1 cup butter
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- Walnuts
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup heavy cream
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Zubereitung von Aunt Kathleen's Caramels
- In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, stirring frequently. Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom.
- Continue to boil, without stirring, until the thermometer registers 245°F (118°C) – the soft-crack stage. This usually takes about 10-15 minutes.
- Remove the pan from the heat and stir in the vanilla extract and heavy cream. The mixture will bubble vigorously; be careful!
- Pour the caramel into a buttered 8x8 inch baking dish. Let it cool completely at room temperature.
- Once cooled, cut the caramels into squares. Store in an airtight container at room temperature for up to 2 weeks (if they last that long!).
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
2697g
Fat
309g
Carbs
287g
