Annalee's Caramel
Ingredients
Instructions
- Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.
- In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.
- On medium high heat, bring to boil, stirring continuously.
- Once mixture comes to a roiling boil, slowly add evaporated milk, stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer.
- (while stirring, make sure the boil continues).
- Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.
- Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.
- Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends.
- (this is done as each piece comes out of the pan).
- Store wrapped candy in air tight container at room tempature.
Nutrition & Diet Analysis (per serving)
549
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).