Ingredients Jump to Instructions ↓

  1. 1 teaspoon plus 1/4 cup butter, divided

  2. 1 cup sugar

  3. 1 cup light corn syrup

  4. 1 cup evaporated milk

  5. 1 cup chopped nuts

  6. 1 teaspoon vanilla extract Melted milk chocolate

Instructions Jump to Ingredients ↑

  1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in nuts and vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely. Using foil, lift caramels out of pan; discard foil. Cut into small squares or diamonds. Drizzle each with chocolate if desired. Yield: 1-1/2 pounds.


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