Print Recipe

Butterscotch Caramels

RG

Ingredients



Instructions

  1. Cook all ingredients except vanilla extract together in a large saucepan to 240 degrees F.
  2. Add vanilla extract. Cook to 246 degrees F.
  3. Pour into a buttered tin 1-inch deep. Press nuts into candy if desired.
  4. Cut when cool.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips