Crunchy Chewy Caramels
|Unsalted butter||1 Teaspoon (For Greasing)|
|Canned sweetened condensed milk||14 Ounce|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon (At Room Temperature)|
|Toasted sesame seeds||1⁄2 Cup (8 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs)|
Butter an 8 x 8-inch square baking pan.
In a small, heavy saucepan, combine the sweetened condensed milk and corn syrup and bring it to a boil.
Continue boiling the mixture over high heat for 10 to 15 minutes, stirring constantly.
Stir in the butter and boil until the mixture reaches the soft ball stage on a candy thermometer (238Â°F to 240Â°F), stirring constantly.
It will take about 35 or 40 minutes cooking time all together.
The mixture will be a rich caramel color and quite thick.
Remove the pan from the heat, stir in the sesame seeds and pine nuts, and scrape the mixture into the baking pan.
Using a spatula or wooden spoon, spread the candy evenly in the pan and let it cool.
When almost cooled, cut it into 1-inch squares with a sharp knife.
To remove the candy from the pan, run hot water over the back of the pan until the caramels lift out.
Recut as necessary and store in an airtight tin.