Caramels

1. 1

   Butter sides of a heavy 2-quart saucepan.

2. 2

   In it, combine sugar, corn syrup, butter and 1/2 cup of the cream.

3. 3

   Bring to a boil over low heat, stirring constantly.

4. 4

   Slowly stir in the remaining 1/2 cup of cream.

5. 5

   Cook over low heat to medium ball stage, stirring almost constantly.

6. 6

   Remove from heat; add nuts and vanilla.

7. 7

   Pour in the buttered 9 x 5 x 3-inch pan.

8. 8

   Mark into 32 squares, when partially cool.

9. 9

   When cold, cut and wrap.

10. 10

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.