Serves: 5
Total Calories: 1,036
Butter a 9-inch square pan. Combine half-and-half and whipping cream in 4-cup measure. Mix sugar, salt, corn syrup, and 1 cup of cream mixture in heavy 3- to 4-quart saucepan. Cook over medium heat, stirring constantly until syrup reaches 234° (soft ball). Add one more cup of cream and stir until mixture again reaches 234°. Add remaining cream and stir until mixture reaches 250° (hard ball). Remove from heat, add vanilla and nuts. Pour into pan, cool and wrap.
This Creamy Caramels recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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