We loved going to See’s Candy while growing up. It was so fun looking at all of the delicious candy through the counter window.
You could always count on them to give you a free chocolate for coming into their store. Polar Bear Paws were a family favorite. It’s not hard to see why.
They are creamy with crunchy peanuts, covered in white chocolate, and a family favorite for sure. I think they are just an everyone favorite, because they are simply delicious.
We saw these on Pinterest from Garnish and Glaze and have been so excited to make them. They taste like the real deal. The recipe is spot on and so easy to make.
Could I melt caramels instead of making my own?
For this recipe, we highly recommend making the caramel mixture. It is much softer than the caramels you will purchase at the store.
Also if you do heat the caramels, they will be a little more chewy than they will be soft. For the best results, we recommend making your own.
However, if you don’t have time, or the ingredients on hand, you could use pre-made caramels. The texture will just not be as smooth and creamy. It will be a little more tough and chewy.
What could I use besides peanuts?
For this recipe, we highly recommend trying it with peanuts if you haven’t. It is so tasty and so simple.
However, if you have an allergy problem with peanuts, you could also use any of these ideas:
- walnuts
- pecans
- macadamia nuts
- almonds
- cashews
They are even delicious with a little bit of salt to them. You can get unsalted, however, the sweet and salty combination is absolutely delicious.
Any nut would work with this recipe, but you could also make this recipe without any nuts, and just the creamy caramel filling and the white chocolate.
Watch how to make another simple candy favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
This Rocky Road Fudge Dessert is extremely easy to make, and perfect for summer, holidays, or just when you need to cure your sugar craving. It only requires a few simple ingredients, and it’s so simple to throw together. Watch how to make it, here:
Looking for more homemade candy recipes? Here are a few of our favorites:
- Butterscotch Candies
- Homemade Big Hunk
- Homemade Honey Candy
- Homemade Butterfinger Bites
- S’mores Bars
See's Polar Bear Paws Recipe
Ingredients
Caramel
- 2 cups sugar
- ¾ cup dark corn syrup
- ¾ cup butter, salted or unsalted
- 2 cups whipping cream, divided
- 1 teaspoon vanilla
- 1 cup peanuts
Coating
- 16 ounces vanilla candy coating
Equipment
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Mix sugar, corn syrup, butter, and 1 cup whipping cream in a 4 quart pan and bring to a boil over medium heat. Stir constantly.
- Once it comes to a boil, heat the other cup of whipping cream in the microwave for 1 minute until hot. Gradually add the cream to the ingredients cooking in the pan, stirring constantly. (add it slowly so the caramel mixture never stops boiling)
- Continue stirring and it will begin to thicken and darken in color. Cook until it reaches about 242 degrees (soft ball stage). You can do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test. (This cooking process to get it to the right temperature could take up to 20 - 25 minutes. Just keep stirring over the medium heat).
- When it reaches the soft ball stage or 242 degrees, remove from heat and stir in vanilla. Then fold in the peanuts. Pour into a bowl to cool for about 30 minutes, stirring every few minutes to cool quicker.
- Spoon onto parchment paper in tablespoon size mounds. Place in the fridge for about 30 minutes until set.
- Melt vanilla candy coating in the microwave on low for 30 second increments. Stir until melted and smooth. Dip the caramel cluster into the white chocolate with a fork allowing the excess chocolate to drip off. (I use a plastic fork with the middle tines broken out.This works great for letting the excess chocolate to drip back into the bowl) Place back onto the parchment lined pan to set up. They can be refrigerated to set up faster.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe from Garnish and Glaze
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