The recipe as handed down to me is sparse, but contains all necessary information. In an effort to make it slightly more accessible to those of you who might be new to candy-making, I'm including my own comments on the techniques here-in.
Even if you've never made candy before in your life, you will enjoy this recipe. It's simple, as long as you follow along closely, and put your faith in a quality candy thermometer. I highly recommend a digital one like this which I got after making this Instructable, but since prefer!
Be advised - once you share these caramels, you will be overwhelmed with requests for more!
Step 1: Materials
- 1/2 pound unsalted butter ( 1 cup / 2 sticks)
- 1 lb.
- 1 can sweetened condensed milk
- 1 cup light
- 1 t. vanilla
- 2/3 cup chopped walnuts (opt)
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Step 2: Pan
Buttering the tray before adding the paper helps keep it from slipping around while you're pouring in the hot caramel mixture.
Since I wanted to try making half of this recipe with nuts, I sprinkled them on half of the surface.
Step 3: Cook
Continue to cook over medium-high heat, stirring frequently, until mixture reaches 248oF (120oC), firm-ball stage on a candy thermometer, about 20 minutes.