Recipe for cooking irish cream caramels
Desserts to Go with Coffee and Tea :: Caramels
Irish Cream Caramels\n 2 c. whipping cream
\n1 c. sugar
\n1/2 c. light corn syrup
\n2 tsp. butter or butter replacement
\n1 tsp. Watkins Irish Cream Extract or flavoring
\n1 tsp. Watkins Original Double-Strength Vanilla
\n1/3 c. chopped walnuts \n Combine cream, sugar, syrup and butter in lrg. heavy saucepan. Using a candy \nthermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once. \nStir in extract or flavorings; pour into a buttered 8-in. square pan. Cool just until firm. \nLoosen candy around edges with a knife; invert on cutting surface. Cut into \n1-in. squares with a sharp knife. Cool Completely and wrap each in wax paper. \nStore in a cool place. \n Note: These caramels keep well, and may be made several weeks in advance.
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