Serves/Makes:36 or more pieces
- 2 lbs (.9 kg). sugar
- 4 cups (950 ml) corn syrup
- 1 cup (225 ml) condensed milk
- 1/2 tsp (2 ml) salt
- 1 quart (950 ml) cream
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vanilla
- 1 pound almonds, blanched and toasted
- Pre-cut waxed paper into 3 inch by 3 inch squares.
- Mix sugar, corn syrup, condensed milk, salt and one third of the cream in a 3-quart saucepan.
- Stir on low heat until the sugar dissolves and a candy thermometer reaches 236 degrees (125 C.).
- Blend in another third of the cream and cook to 240 degrees (125 C.).
- Stir in the butter and the rest of the cream and cook to 244 degrees (125 C.).
- Remove from heat and pour onto slightly oiled or sprayed marble slab or 15 inch by 10 inch jelly roll pan.
- Let cool--caramel should not be cut until cold and quite firm.
- While the caramel is cooling, Toast the almonds in the oven at 350 degrees (175 C.) until golden brown--be careful not to overbrown.
- Use a strong, sharp knife and cut with a sawing motion--do not bear down.
- Cut into 2 inch squares.
- Use 4 or 5 almonds for each square of caramel.
- Work the almonds into the caramel and form into a log.
- Cut each log into 2 or 3 pieces.
- Wrap each piece of candy in a piece of the precut waxed paper and twist the ends firmly.
- Store in airtight containers or refrigerate.
- Be sure to stir the candy while it is heating so that it doesn't scorch.
Do not stir after it is removed from the heat.
Do not heat it higher than 244 degrees or you may end up with toffee instead of caramels.
Almonds can be left out for just plain caramels.