Pecan Caramels

From Dec/Jan 2007 Taste of Home


  • 1 tablespoon butter, softened
  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups heavy whipping cream, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract


  • Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set
  • aside.

  • In a large heavy saucepan, combine the sugar, corn syrup and 1 cup
  • cream. Bring to a boil over medium heat. Cook and stir until smooth
  • and blended, about 10 minutes. Stir in milk and remaining cream.
  • Bring to a boil over medium-low heat, stirring constantly. Cook and
  • stir until a candy thermometer reads 238° (soft-ball stage),
  • about 25 minutes.

  • Remove from the heat; stir in pecans and vanilla. Pour into prepared
  • pan (do not scrape saucepan). Cool. Using foil, lift candy out of
  • pan; cut into 1-in. squares. Wrap individually in waxed paper.
  • Yield: about 2-1/2 pounds.