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Ingredients1 h 20 m servings 192 cals
Original recipe yields 25 servings (50 caramels)
- Spray a large loaf pan or 8-inch square baking dish with cooking spray.
- Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
- Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.
- Cook's Note:
- You can substitute any nut for the chopped walnuts, if desired. Wrap finished caramels in cellophane candy wrappers, if desired.
Per Serving: 192 calories; 10.8 g fat; 24.6 g carbohydrates; 1 g protein; 26 mg cholesterol; 52 mg sodium. Full nutrition
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