Hazelnut caramels

Yield: 81 pieces

Measure Ingredient
1 cup Unsalted butter(2 sticks)
1¼ cup (packed)golden brown sugar
1 cup Sugar
1¼ cup Dark corn syrup
14 ounces Can sweetened condensed milk
1 \N Vanilla been, split lengthwise
1 cup Coarsely chopped husked
\N \N ,toasted hazelnuts
\N \N Colored cellophane

Line 9-inch square baking pan with 2-inch-high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.

Melt 1 cup butter in heavy large saucepan over low heat. Add both of the sugars, syrup and sweetened condensed milk and stir until sugar disolves. Scrape seeds from vanilla been in to mixture; add bean.

Attach clip-on candy thomometer to side of saucepan. incrase heat to med, and bring mixture to boil. Cook mixture 8 minutes, stirring frequently.

Using tongs, remove vanilla bean and discard. continue cooking until candy thomometer registers 242 F, stiring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel in to prepared pan(do not scrape saucepan). Cool until almost firm, about one hour.

Using buttered heavy large knife, score 8 lines lengthwise to depth of ¼ inch in caramel, then score 8 lines crosswise. using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines in to pieces. Wrap each piece of caramel in colored cellophane. (Can be prepared 2 weeks ahead. Store in air tight containers.) "Basicly, this is what everybody is getting from me and my Fiance this Christmas...shh, don't tell :)" Bon Appetit, December "95", Page 120.

"I worked hard typing this recipe in my Meal-Master data-base...so enjoy!" Johanne

Montreal, Quebec


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