1 cup of butter
2 1/4 cups of confectioners' sugar, sifted
1 cup of Karo syrup
2 cups of heavy cream
1/2 cup of chopped nuts
1 cup of butter
2 1/4 cups of confectioners' sugar, sifted
1 cup of Karo syrup
2 cups of heavy cream
1/2 cup of chopped nuts
Melt the butter
Combine the confectioners' sugar and mix well
Add the Karo syrup and mix thoroughly
Slowly add the heavy cream, mixing constantly over medium heat for 30 minutes or until the caramel reaches a firm ball stage
Remove from heat
Place the nuts at the bottom of a 9x13 inch baking dish or a small cake pan
Pour the caramel over the nuts
Allow to cool
Cut into squares 3 cm
Wrap each one in wax paper
Yield: 80 pieces
Note: These caramels can be made without nuts
To check the firm ball stage, drop a small amount of the caramel mixture into cold water
If it forms a medium-consistency ball, the caramel is ready
After cutting, it's best to let the caramels sit in an 8x8 inch baking dish for two days to acquire a more appealing texture
Total calories: 6193
