Creamy Caramels

By Judycakes

Ingredients

• 3 cups whlpping cream
• 1/2 of a 14-0unce can of sweetened condensed milk (2/3 c)
• 2 cups sugar
• 2 cups light corn syrup
• 1/4 teas. salt
• 2 tsp vanilla
• 1 cup coarsely broken walnuts, optional

Preparation

Step 1

Line an 8x8x2 inch pan with foil, extending foil over edges. Butter

In top of double boiler, combine cream and milk. Heat over Gently boiling water (upper pan should not touch water) till warm; reduce heat to lowest setting to keep cream warm.

In heavy 4 quart saucepan combine sugar, syrup and salt; mix well. Cook over medium-high heat to boiling, stirring constantly with wooden spoon to dissolve sugar. Avoid Splashing sides of pan. Cook 1 minute more. Reduce heat to Medium. Clip candy thermometer to side of pan. Slowly add warm cream mixture, about 1/4 cup at a time, stirring well After each addition. Watch carefully to avoid boiling over.

Continue to cook mixture, stirring frequently, till Thermometer registers 242 degrees. The mixture should boil at A moderate rate over the entire surf ace. Remove from heat; Remove thermometer. Immediately stir in vanilla ,and nuts, if Desired. Quickly pour, without scraping pan, into foil-lined Pan. Let stand several hours till set. (If caramel seems a
Little soft, refrigerate a few minutes before cutting. If firmer Than you like, keep at room temperature before cuti1ng.)

Use foil to lift candy out of pan and onto cutting board. Remove and discard foil. With buttered sharp knife, Immediately cut candy into 4 squares. Cut each square into 16 pieces. Wrap caramels individually in waxed paper. Store in Covered container in cool place. (Makes 3 1/2 pounds) To make chocolate caramels prepare as directed except add 3 squares (3 ounces) unsweetened chocolate ( at least 1/2 oz more would be better)