- 15 mins
- 60 mins
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Ingredients
- 4 cups white sugar
- 2 cups white corn syrup
- 1/2 tsp. salt
- 1 quart whipping cream, divided
- 1 large can evaporated milk
- 1 cup chopped pecans, optional
- candy thermometer
- 9 " x 13" greased pan
Preparation
Step 1
In a heavy duty large pot, mix sugar, syrup, salt and 2 cups of cream together. Bring to a full, rolling boil, stirring constantly. Gradually add the remaining 2 cups of cream. Continue stirring as the mix cooks down. When it starts to turn a caramel color, add evaporated milk very slowly so that you do not diminish your boil. Continue to stir almost constantly, bringing it to the soft ball stage (232 degrees) on your candy thermometer. When it comes to this point, remove immediately from heat. Stir in nuts, if wanted. Pour into a greased pan. Let stand 24 hours at room temperature. Cut into small squares and wrap each caramel in appropriately sized pieces of wax paper.