[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Easy Never Fail Creamy Caramels[/title][fusion_text]Week of December 1st to December 5th, 2008
EASY-NEVER FAIL-CREAMY CARAMELS (Thanks to Cheryl Stanek, Little Falls, Mn.)
1/2 Cup Finely Chopped Nuts 2 Cups Sugar 2 Cups Half and Half
3/4 cup Light Corn Syrup 1/2 Cup Butter
Butter a 9” square pan and spread nuts in pan. Heat sugar, corn syrup, butter and 1 cup of the half and half to boiling in a 3 quart saucepan, over medium heat. Stir in remaining half and half. Cook over medium heat to 245 degrees on candy thermometer. (This takes a little while but just has to be stirred a couple of times). Immediately spread over nuts in pan. Cool and cut into squares.
[/fusion_text][/fullwidth]