Country Cream Caramels

1. 1

   In a heavy 2-quart saucepan, place sugar and corn syrup.

2. 2

   Cook mixture slowly, stirring constantly, until sugar dissolves and syrup reaches boiling stage.

3. 3

   Place candy thermometer in pan. Boil syrup, without stirring, over high heat until thermometer registers 300u00b0.

4. 4

   Remove from heat; quickly add a few butter bits; return to heat.

5. 5

   Boil over high heat, stirring constantly, and gradually add remaining butter.

6. 6

   Add cream slowly while candy continues to boil; stir constantly to prevent burning and sticking.

7. 7

   Boil until thermometer registers 246u00b0 to 250u00b0, depending on hardness of candy preferred.

8. 8

   Add vanilla, stirring only enough to blend.

9. 9

   Pour candy into a buttered 8 x 11-inch shallow pan.

10. 10

    Let cool for 4 to 6 hours.

11. 11

    Turn out of pan and cut into squares with a heavy knife.

12. 12

    Wrap in wax paper and store in a tin box with a close-fitting lid.

* Per serving · 4 servings · Values may vary.

No additional tips available.