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    You are in: Home / Recipes / Annalee's Caramel Recipe
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    Annalee's Caramel

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Noni Suzanne's Note:

    This recipe comes from an old family friend who makes the best caramel ever! Prep and cooking time does not include cooling and cutting time. NOTE: THIS IS NOT SOMETHING YOU WANT TO MAKE IF IT'S WET OR RAINY OUTSIDE, AS FOR SOME REASON THE CARAMEL WON'T SET UP CORRECTLY:(

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    Ingredients:

    Serves: 40

    Yield:

    pieces ...

    Units: US | Metric

    Directions:

    1. 1
      Generously butter 9 x 13 pan with 2 T butter, and sprinkle finely chopped nuts of your preference and set aside.
    2. 2
      In large non-stick pan, melt 1/2 c butter, adding sugar and Karo syrup and pinch of salt.
    3. 3
      On medium high heat, bring to boil, stirring continuously.
    4. 4
      Once mixture comes to a roiling boil, slowly add evaporated milk, stirring continuously until tempature reaches soft ball stage; 240* on candy thermometer. (while stirring, make sure the boil continues).
    5. 5
      Once mixture has reached soft ball stage, remove from heat and add vanilla, stirring until smooth and creamy.
    6. 6
      Pour mixture over nuts and let set until completly firm and cool; approx 4 hours.
    7. 7
      Once caramel has cooled, cut into small bite size pieces, wrapping each individual piece with waxed paper, twisting both ends. (this is done as each piece comes out of the pan).
    8. 8
      Store wrapped candy in air tight container at room tempature.

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    Ratings & Reviews:

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    Nutritional Facts for Annalee's Caramel

    Serving Size: 1 (50 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 170.2
     
    Calories from Fat 66
    39%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.8 g
    14%
    Cholesterol 11.2 mg
    3%
    Sodium 94.0 mg
    3%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 0.6 g
    2%
    Sugars 14.8 g
    59%
    Protein 2.0 g
    4%

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