September 13, 2017
Dairy, Nuts/Seeds, Cooking For A Crowd,
Kid Pleaser, Christmas, Entertaining, Potluck, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Candy, Kosher Dairy more
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Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy
Thermometer reads 238° (soft–ball stage).
Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads
248° (firm-ball stage).
Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let
Stand until set.
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