PREP: 20 minutes COOK: 45 minutes STAND: 2 hours MAKES: 64 caramels
Butter
1 cup chopped walnuts, toasted if desired (optional)
1 cup butter
2¼ cups packed brown sugar
2 cups half-and-half or light cream
1 cup light-color corn syrup
1 tsp. vanilla
1. Line an 8-inch or 9-inch square baking pan with foil, extending foil over edges of pan. Butter the foil. If desired, sprinkle walnuts over bottom of pan.
2. In a 3-qt. heavy saucepan melt the 1 cup butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248°F, firm-ball stage (45 to 60 minutes). Adjust the heat as necessary to maintain a steady boil, and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase more quickly at the end.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand about 2 hours or until firm. When firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares.
Shortcut Caramels: Prepare as directed, except substitute one 14-oz. can (1¼ cups) sweetened condensed milk for the half-and-half. Bring mixture to boiling over medium heat instead of medium-high heat. This mixture will take less time to reach 248°F (about 20 to 25 minutes instead of 45 to 60 minutes). Continue as directed.
To Store: Wrap each caramel piece in waxed paper or plastic wrap. Store at room temperature up to 2 weeks.
PER CARAMEL, PLAIN OR VARIATION: 73 cal., 4 g fat (2 g sat. fat), 10 mg chol., 27 mg sodium, 10 g carb., 0 g fiber, 0 g pro.