On the 4th Day of Christmas my sweet tooth gave to me Pecan Caramels.
Is there anything more fabulous and frustrating at the same time than candy-making? I have almost been brought to tears many times over a flopped batch of fudge or caramels that were rock hard. I think the only thing that can make it any easier is practicing.
I have finally gotten the art of caramels down (at least this year :)) and I really think the key to success is a good thermometer. The one that I have is this one that I purchased at Williams Sonoma for not too bad of a price.
(source: Williams Sonoma)
The thing about a candy thermometer is it is very boring to watch until about 10 degrees before your goal temperature and then things really take off. You must watch it oh so closely and remove your pan immediately when you see your target number. If you do that and remember to butter your pan well before pouring the molten mixture into it, it should be smooth sailing.
Keywords: dessert caramel nuts Christmas candy
- 1 cup unsalted butter, room temperature
- 1 (14 oz) can sweetened condensed milk
- 2 cups brown sugar
- 1 cup light corn syrup
- 1 cup chopped pecans (optional)
- 1 tsp vanilla
Liberally butter a 9X13 glass pan.
In a heavy medium-sized pot with a candy thermometer attached, melt the butter over low heat.
Once the butter is melted add sweetened condensed milk, brown sugar, corn syrup and nuts.
Turn heat up to medium-high and bring mixture to a boil. Reduce heat to medium and cook without stirring until the thermometer reaches 240 degrees. Remove from heat, stir in vanilla and pour into prepared pan.
Cool completely. Cut and wrap caramels in wax paper.
What candy have you had trouble making but then mastered with practice?
melt butter in a medium saucepan
add sweetened condensed milk, brown sugar, nuts and corn syrup and attach candy thermometer to pan
bring mixture to a boil and heat until thermometer reads 240 degrees
add vanilla and pour into well-buttered pan
cool completely then cut caramels and wrap in wax paper