Christmas Caramels

1. 1

   Combine sugar, salt, corn syrup and 1/3 of the cream.

2. 2

   Place in saucepan and stir over moderate heat until the sugar dissolves. Reduce the heat and continue cooking, without stirring, until a candy thermometer reaches 236u00b0.

3. 3

   While the syrup is cooking, heat remaining cream over hot water in a double boiler.

4. 4

   When the syrup reaches 236u00b0, slowly add half of the remaining cream and let it reach 236u00b0 again.

5. 5

   Add remaining warm cream and cook, stirring, until the temperature reaches 242u00b0 to 244u00b0.

No nutritional information available.

No additional tips available.