Monday, December 7, 2009

Irish Cream Caramels: Utterly Delicious and Easy to Make

by Susan Fox
I love these caramels. They are easy to make, store well, and delicious to eat. Order the Watkins ingredients before Dec. 10, 2009 for Christmas delivery.
Give the Caramels for Christmas, or give the ingredients:
Either way, it's a great gift.

2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 tsp butter
1 tsp Watkins Irish Cream Extract
1 tsp Watkins Original Double Strength Vanilla
1/3 cup chopped walnuts

Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245°F, stirring constantly. Remove from heat at once. Stir in extracts; pour into buttered 8 x 8 x 2-inch pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place.

Note: These caramels keep well, and may be made several weeks in advance.

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