1 cup of confectioner's sugar
1 cup of common or hazelnut flour
1 cup of Karo syrup
2 cups of heavy cream
1/3 cup of unsalted butter or margarine
1 tablespoon of vanilla extract
1/2 cup of chopped hazelnuts or chestnuts
1 cup of confectioner's sugar
1 cup of common or hazelnut flour
1 cup of Karo syrup
2 cups of heavy cream
1/3 cup of unsalted butter or margarine
1 tablespoon of vanilla extract
1/2 cup of chopped hazelnuts or chestnuts
Combine in a saucepan the 2 cups of confectioner's sugar, Karo syrup, heavy cream, and unsalted butter or margarine
Bring to a simmer over medium heat, stirring constantly, until it thickens to a firm ball stage
Remove from heat and let cool slightly
Add the vanilla extract and hazelnuts or chestnuts
Pour the mixture into an ungreased 9x13-inch baking dish
Let cool completely and turn onto a wire rack or serving plate
Cut into 2-1/2 inch pieces
As caramel candies absorb moisture, it's best to store them in the refrigerator for up to two days
If wrapped individually in aluminum foil, they can be stored for up to a month
Yields 750g.
