Hazelnut cream caramels

Yield: 60 Caramels

Measure Ingredient
½ cup Finely chopped hazelnuts (Oregon hazelnuts)
2 cups Sugar
¾ cup Light corn syrup
½ cup Butter
2 cups Light cream

Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy sauce pan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245 on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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