Creamy Caramelscandies 2 cup heavy cream 1 cup milk 2 cup sugar 1 1/2 cup corn syrup 1 teaspoon vanilla 1 cup nuts, chopped 1. Stir cream and milk just until mixed. 2. In heavy 4 qt. saucepan mix together 1 1/2 cups cream mixture, sugar and corn syrup. 3. Cook over medium heat, stirring constantly, until mixture boils. 4. Continue cooking, stirring constantly, until temperature registers 234 F on candy thermometer, or until a small amount of syrup dropped into very cold water forms a soft ball that flattens on removal from water. 5. Slowly add remaining cream mixture and cook, stirring occasionally, until temperature registers 244 F on candy thermometer, or until a small amount forms a firm ball. 6. Remove from heat; stir in vanilla and nuts. 7. Pour into a greased 9x9x2" pan; cool completely. 8. Turn out of pan ontp board; cut into pieces and wrap in wax paper. |
