1 tsp. plus 1/4 cup butter, divided
1 cup sugar
1 cup light maize syrup
1 cup disappeared milk
1 cup sliced nuts
1 tsp. vanilla flavor extract
Dissolved dairy products chocolate
Line a 9-in. rectangle pan with aluminum foil and oil the aluminum oil with 1 tsp. butter; set abaye.
In a large heavy pot, merge the glucose, maize syrup, dairy products and remaining butter. Get ready and mix over technique heated until sugar is demolished. Bring to a fast steam, mixing regularly, until a sweets heat range gauge flows 248° (firm-ball stage).
Eliminate from the heat; mix in almonds and vanilla flavor. Add into prepared pan (do not clean saucepan). Cool completely. Using aluminum foil, raise caramels out of pan; eliminate aluminum foil. Cut into small pieces or gemstones. Drop each with candy if preferred. Yield: 1-1/2 pounds.
Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.
Nutritional Information 1 piece is equal to 40 calorie consumption, 2 g fat (1 g soaked fat), 3 mg cholestrerol levels, 14 mg salt, 6 g carbs, track roughage, 1 g proteins.