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Hazelnut Caramels

Holiday.Cook's picture
Ingredients
  Sugar 1 1⁄4 Cup (20 tbs)
  Light corn syrup 3⁄4 Cup (12 tbs)
  Dark corn syrup 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Chopped hazelnuts/Filberts 1⁄2 Cup (8 tbs)
Directions

1. In heavy 3-quart saucepan, combine sugar, light and dark com syrups and heavy cream. Stir to mix well.
2. Cook over medium heat, uncovered, to 240°F. on candy thermometer, or until a little syrup dropped in cold water forms a hard ball—about 45 minutes. Add butter and nuts.
3. Pour into foil bonbon cups; place on tray. Or pour into an 8-by-8-by-2-inch pan lined with foil that has been buttered lightly. Cool; cut into 1/2-inch squares. Store in refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Saute
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Sugar
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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