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Almond
Filled Caramels
| 1 cup sugar
¾ cup light molasses ½ cup cream 1/3 cup butter 1½ teaspoons vanilla 24 whole salted almonds Combine sugar, molasses, cream and butter in heavy saucepan and stir over low heat until sugar is dissolved. Increase heat and cook quickly, stirring gently, until mixture reaches 248° F. (hard ball stage). Remove from heat and stir in vanilla. Pour into a buttered 15 x 10 x 1 inch jelly roll pan. Cool until lukewarm. Cut caramels into 2½ inch squares.
Place a whole almond in the center of each square, and shape the caramel
around the almond. Wrap in plastic wrap.
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