Prep 3 mins
Cook 20 mins
This is a highly coveted recipe from my Grandma. I remember her making these every Christmas. Sometimes dipped in chocolate, sometimes topped with a pecan half, but always made with love for her family and a talent for making the creamiest caramels I ever had. She would also use these to make her famous Pecan Turtles.
- 2 cups sugar
- 3⁄4 cup light corn syrup
- 1⁄2 cup butter
- 2 cups heavy cream, divided
- chopped pecans (optional)
- In large heavy saucepan slowly bring to a boil the sugar, corn syrup, butter and 1 cup heavy cream, [b]stirring constantly[/b]. Gradually stir in remaining 1 cup heavy cream, stir frequently as mixture beings to thicken.
- Stir constantly until it darkens. Cook until candy thermometer reaches 254 degrees F.
- Pour mixture into a buttered glass 8-inch square dish. Sprinkle with chopped nuts if desired. Let cool completely.
- When cooled, cut into bite sized pieces. Can wrap in individual pieces of waxed paper, twisting end to close.
- At this point, you can dip in chocolate (dark or milk of your choice) if so desired.