Jun 14th

Buttermilk Pecan Caramels

 

Buttermilk Pecan Caramels

 

 

 

 

 

 

 

Buttermilk Pecan Caramels

 Ingredients

  • 1 cup coarsely chopped toasted pecans
  • 3/4 cup Darigold buttermilk
  • 3/4 cups Darigold heavy cream
  • 1-1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1/4 cup (1/2 stick) Darigold butter
  • 1/4 teaspoon salt
  • 1 teaspoon orange or vanilla extract

 

Instructions

Line an 8-inch-square metal baking pan with aluminum foil; spray bottom and sides of foil with non-stick cooking spray. Spread pecans evenly over bottom of foil-lined pan; place pan on heat-proof surface and set aside. Combine buttermilk and cream in a measuring cup. Pour 3/4 cup of cream mixture into a heavy 5-quart saucepan, along with sugars, corn syrup, butter and salt; cook over medium heat, stirring constantly with a wooden spoon until sugar is completely dissolved (about 8 to 10 minutes). Stir in remaining cream mixture and cook, stirring constantly (about 15 to 17 minutes) until a candy thermometer registers 250┬░F. (firmball stage). Remove pan from heat and stir in extract. Immediately pour caramel over pecans; score top of caramel when partially cool (9 across by 6 down), making 54 pieces. Cool completely until firm. Grab edges of foil and lift caramel from pan. Cut caramel along score marks with a sharp, lightly oiled knife. Candy pieces will be approximately 1-1/2 X 1-inch. Wrap individual pieces in 3 x 3-inch squares of waxed paper or purchased candy wrappers, or layer between sheets of wax paper and place in an airtight container. Keep caramels at cool room temperature. May be made up to 2 weeks ahead.

Makes 54 pieces.