Serves: 64
1. Grease bottom and sides of square baking dish, 8 X 8 X 2 or 9 X 9 X 2 inches, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook, about 35 minutes, stirring frequently, to 245° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1-inch squares. Wrap individually in waxed paper or plastic wrap store wrapped candies in airtight container.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Candy: Calories 70 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 10mg Sodium 25mg Carbohydrate 9g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit 1 Fat
Chocolate Caramels: Heat 2 ounces unsweetened baking chocolate with the sugar mixture.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramels recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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