Total Calories: 1,850
Blend together flour and butter set aside. In a large heavy saucepan, stir together 1 cup half-and-half, corn syrup, sugar, and salt. Cook over medium heat, stirring constantly, just to the boiling point. Keeping mixture at a boil, stir in remaining 1 cup half-and-half. Cook to 234° on candy thermometer (soft ball). Add flour mixture and continue to cook, stirring constantly, to 242° (firm ball). Remove from heat add vanilla and walnuts. Pour into a buttered 8 x 8-inch baking dish. Cut into squares when cool.
For High Altitude: For every 500 feet elevation above sea level, decrease end cooking point by 1 degree. For example, at 6000 feet decrease the end cooking point by 12 degrees hence your thermometer would read 222° and 230°.
This Cream Caramels recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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