• Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Servings: 32 servings


  • 1 teaspoon vanilla
  • 2 cup half and half
  • 1 cup light corn syrup
  • 1 cup butter
  • 2 1/4 cup brown sugar
  • 1 cup chopped walnuts


    1. Line an 8x8x2 inch or 9x9x2inch baking pan with foil, extending foil over edges of pan. Butter the foil. If desired, sprinkle walnuts over bottom of pan. Set pan aside.
    2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half and half, and corn syrup; mix well. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to side of pan.
    3. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 248 degrees, firm ball stage.
    4. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan.
    5. When firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each piece in plastic wrap. Store up to 2 weeks.
    6. Shortcut Caramels: Prepare as above, except substitute one 14-ounce can sweetened condensed milk for the half and half. This mixture will take less time to reach 248 degrees.


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