Caramel for Pecan Nut Roll and Hand-Dipped Chocolates
Author: 
 
You can use any good caramel recipe. I like this one for nut rolls and chocolates. This one was handed down from my Mother, Ruth Tanner.
Ingredients
  • ¾ cup evaporated milk (1/2 can)
  • 2 cups cream, divided
  • 2 cups sugar
  • 1-1/2 cup white corn syrup
  • ⅛ tsp salt
  • 4 Tbsp butter
  • 1 T vanilla
Instructions
  1. Place evaporated milk and ONE cup of the cream in a large, heavy pan.
  2. Add sugar, corn syrup, and salt.
  3. Stirring with a wooden spoon or paddle, bring mixture to a boil.
  4. Slowly add the remaining cup of cream so mixture continues to boil.
  5. Cook to softball or 238 degrees, stirring constantly.
  6. Add butter and vanilla and cook to 248 degrees (firm ball - 2 or 3 drops added to cold water can be formed into a firm ball)
  7. Pour hot caramel onto a buttered cookie sheet if making caramel nut rolls. (For chocolate-dipped caramels, pour into a buttered bread pan or until caramel layer is about 1-inch thick). DO NOT Scrape the pan. just let the syrup drip from the pan. Scraping the caramel out of the cooking pot and onto the cookie sheet will cause the caramel to "sugar" and will ruin the batch.
Recipe by Table for Fifty at https://tableforfifty.com/caramel-nut-roll/