Sunday, November 8, 2009

Suzee's Wonderful Caramels

2 C light corn syrup (16 oz bottle)
1 (14 oz) can sweetened condensed milk
1 1/2 C milk
1 C whipping cream
1 C butter
4 C sugar
2T vanilla
2 C macadamia nuts, salted

Butter a 9 x 13 pan

Add nuts to the bottom, spread them around

In a heavy dutch oven, combine first 5 ingredients. Place over medium heat, stir occasionally with wooden spoon or heat safe silicone spatula until mixture comes to boil.

Clip on candy thermometer (oh, come on, it's not that bad, just do it) and cook, stirring constantly until it reaches 240 degrees.

Remove from heat.

Stir in Vanilla.

Pour without scraping into prepared pan (scrape the rest into a separate dish if you like for a cooks treat! Don't scrape into the regular pan, as these bits will be gloppy in comparison to the rest of the dish and will ruin the smooth sweet texture)

Let stand at room temp overnight. DON"T put it in the fridge!

The next morning, cut into bite sized pieces, and wrap in wax paper. Delish!!