Fannie Mae Caramels
Fannie Mae Candy company has long been known for their creamy caramels. You can make these at home. These are soft and chewy delights.
2 C. light corn syrup
1(14oz) can sweetened condensed milk
1 1/2 C. milk
1 C. whipping cream
1 C. butter
4 C. sugar
2 tsp. vanilla
2 C. nuts (walnuts)
Tempered dipping chocolate if preferred or wax paper cut into rectangles
1(14oz) can sweetened condensed milk
1 1/2 C. milk
1 C. whipping cream
1 C. butter
4 C. sugar
2 tsp. vanilla
2 C. nuts (walnuts)
Tempered dipping chocolate if preferred or wax paper cut into rectangles
Butter a 9X 13 baking pan. In heavy 6 quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer. Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in
vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.
vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.
I made these and could not get over the identical taste. This recipe makes about 110 pieces. A must have…must make recipe!! Fannie Mae is a Midwest northern household name. I am sure people will be pleased.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
I made these…..even went to 245degrees because I wanted to ensure I would be able to wrap them individually. They were very difficult to cut and stringy when I tried to pull them apart. I did omit the nuts…..so my question is this: Is it supposed to be a very soft caramel? If so then the texture stands to reason. With the nuts it would stand up a litle better. Thanks…….
you probably didn’t let them cool long enough. I make these every year, with the nut, and they are never stringy. And maybe you didn’t cut the pieces all of they way down.