"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dianne's Caramels Recipe

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This recipe for Dianne's Caramels, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Kinney

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Butter - Melt slowly in thick 6 qt. pan
BLEND IN SEPARATE BOWL:
1 1/2 C. Brown Sugar, packed
1 1/2 c. White sugar
1 c. Corn Syrup
3 c. Heavy whipping cream

Directions:
Directions:
Pour above into the center of the pan containing the melted butter allowing the butter to crawl up the sides. Bring to a boil stirring constantly with a wooden spoon. Cool to firm ball stage. (No matter how much I spend on a thermometer, I have never found one as accurate as the cold water test.) As it begins to thicken, test in cold water until it separates into individual drops and they will easily stick together when squeezed together with your fingers, yet will slightly loose its form when you pick it up. Remove from heat. ADD: 1 Tsp. Salt
and 2 tsp. pure vanilla. Stir only enough to blend. Pour into a 9 x 13 inch buttered pan that has been generously covered with walnut halves or pieces. No need to chop the nuts. Pour so you cover all of the nuts. Cool, cut in squares, wrap in waxed paper.

Personal Notes:
Personal Notes:
Very Fattening but so YUMMY!!!

 

 

 

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