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Caramel Candies

1 C. sugar
1/2 C. butter, melted
1/4 C. flour
1/4 C. flour
1 C. light brown sugar
2 tsp. vanilla
1 C. white corn syrup (Karo)
1 C. chopped pecans
1 1/2 C. half & half or evaporated milk


Mix sugar and 1/4C. flour thoroughly in slow cooker. Add brown sugar, corn syrup, and 1 C. milk. Stir. Cover and cook on high for 2-3 hours. Make a smooth paste of butter and 1/4 C. flour, gradually adding remaining 1/2 C. milk. Stir well into slow cooker mixture. Turn to low and cook overnight, at least 8-10 hours. If not thick enough, may turn to high and cook until it coats a spoon. Add vanilla and pecans. Pour on buttered cookie sheet. Cool until completely cold. Cut with kitchen shears into desired size and wrap each piece in plastic wrap.

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