Ingredients for Lovely Light Caramels
- Heavy Cream
- White Sugar
- White Karo
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- Pecans
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How to Make Lovely Light Caramels
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup (Karo), and 1 cup heavy cream. Stir well to combine.
- Cook over medium-high heat, stirring almost constantly with a heat-resistant spatula. Use a candy thermometer to monitor the temperature. Cook until the mixture reaches 235°F (113°C). At higher altitudes, you may need to reach 242°F (117°C) for firm caramels.
- **Temperature Test:** Prepare an ice bath (bowl of ice water). Drop a small amount (about 1 teaspoon) of the mixture into the ice bath. If it forms a soft ball when you try to shape it between your fingers, it's ready.
- Reduce heat to medium. Slowly pour in the remaining 1 cup of heavy cream while stirring constantly to prevent scorching.
- Continue cooking and stirring until the mixture reaches 235°F (113°C) again (or 242°F (117°C) at higher altitudes).
- Remove from heat and immediately stir in 1/2 cup (1 stick) unsalted butter and 1 teaspoon pure vanilla extract.
- (Optional) Stir in 1/2 cup of your favorite chopped nuts (pecans, walnuts, etc.).
- Pour the caramel mixture into a lightly buttered 9x9 inch baking pan.
- Allow the caramels to cool completely at room temperature.
- Once cooled, cut into squares and wrap individually in wax paper or parchment paper. Alternatively, cover the pan with plastic wrap and store at room temperature.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
2333g
Fat
839g
Carbs
312g
