Butterscotch Caramels(Takes 3 To 4 Hours Sometimes, Depending On The Weather)

1. 1

   Place 1/2 pint cream, syrup and sugar in a heavy pan over low heat; stir constantly.

2. 2

   When mixture comes to a boil, add rest of cream and butter very slowly so that mixture never stops boiling (very important).

3. 3

   Lower heat and cook at a slow boil to a firm ball stage, 246u00b0 to 248u00b0.

4. 4

   Sprinkle chopped nuts in a well buttered glass pan.

5. 5

   Add vanilla to mixture and pour over nuts. Cool at room temperature.

6. 6

   Cut into small pieces with sharp scissors and wrap individually in wax paper.

7. 7

   Store in refrigerator.

8. 8

   They taste best served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.