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.


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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

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2 Comments ( Reply )

  1. Cassie
    Dec 23, 2011 @ 3:09 pm

    I love caramels. The pecans have me sold on these too!


  2. emily (a nutritionist eats)
    Dec 23, 2011 @ 3:13 pm

    Candy is sooo tricky! I remember in a food science class we had to make a bunch of candy and each group would do it a bit differently/incorrectly to see the mistakes! I don’t think I’ve tried since then!!


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