Creamy Caramels

Originally in the 1991 cookbook


1/2 cup finely chopped nuts
2 cups sugar
3/4 cup light corn syrup
1 cube margarine
2 cups light cream (20%)


  1. Butter square pan, 8x8x2 inches.
  2. Spread nuts in pan.
  3. Combine sugar, corn syrup, margarine, and half the cream in large saucepan.
  4. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream.
  5. Cook over medium heat, stirring occasionally, to 245 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball).
  6. Immediately spread mixture evenly over nuts in pan.
  7. Cool. Cut into 1-inch pieces.

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