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Homemade Caramels


2 c. sugar
1 3/4 c. Karo syrup (white)
2 c. heavy cream
1 c. butter, no substitutes
1 c. pecans, broken
pinch of salt

In a heavy pot, mix sugar, salt, karo and 1 c. cream. Boil 30 minutes. Add remaining cream and butter. Boil, stirring occasionally, for about 30 minutes, to 248 degrees. Remove from heat and add pecans. Pour into a buttered 8x8 pan. When still slightly warm, turn out and cut into squares.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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