These caramels are rich, creamy and absolutely addictive!
Butter a 9 x 13 inch glass baking dish, or cover a 9 x 13 inch pan with foil and spray well with cooking spray. Combine all ingredients in a heavy-bottomed sauce pan or dutch oven (minimum 4 quarts).
Cook over medium heat, stir occasionally, until all ingredients are well combined and the mixture comes to a rolling boil. Insert a candy thermometer into the pan and continue cooking over medium heat until thermometer registers 245 degrees F. If using the ice water method, the mixture should form a firm ball.
Using a pair of tongs, remove the vanilla bean. Pour the mixture into your prepared pan. Allow to cool completely before cutting with a buttered knife. Wrap the caramels in waxed paper, parchment paper or plastic wrap and store in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 60 | ||
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Calories: 255 | ||
Calories from Fat: 180 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 54.6mg | 17 % | |
Sodium 13.7mg | 0 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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