Chocolate covered Caramels
Ingredients
- 2 cup light corn syrup
- 14oz can sweetened condensed milk
- 1 1/2 cup milk
- 1 cup whipping cream
- 1 cup butter
- 4 cup sugar
- 2 teaspoon vanilla
- 2 cup nuts (walnuts)
- tempered dipping chocolate
Instructions
Butter a 9X 13 baking pan. In heavy 6 quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer. Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.