CARAMEL CANDY
This candy is a Christmas memory for me. Beth and I can hardly wait for it to cool every year so we can slice it up and wrap it. We always eat as much as we wrap (or more), so truthfully, I don't really know how much the recipe makes!
Yield makes 6 to 7 dozen 1-inch cubes
Number Of Ingredients 7
Steps:
- Generously grease a 9 × 12 × 2-inch pan using 1/4 cup (1/2 stick) of the butter.
- In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244°F. Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla. Pour the candy into the buttered pan.
- Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The wrapped candy's flavor is improved by aging in the refrigerator for 2 weeks.
- The recipe in my file is written on the back of a mimeographed copy. Does anyone even remember the mimeograph machine? We retired teachers sure do.
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