Cream Caramels

1. 1

   Butter a square 8X8 pan.

2. 2

   Combine sugar, corn syrup, butter and half of the cream in a large heavy saucepan.

3. 3

   Heat to boiling over medium heat, stirring constantly.

4. 4

   Stir in remaining cream.

5. 5

   Cook over medium heat, stirring occasionally, to 245 degrees F on a candy thermometer.

6. 6

   (Be patient. This takes a while, but to achieve the correct consistency you don't want to reach this point to quickly.) Immediately spread mixture evenly in prepared pan.

7. 7

   Cool.

8. 8

   Cut into 1 inch squares.

9. 9

   I wrap caramels individually in wax paper strips and refrigerate.

10. 10

    If candy sets up to hard in the refrigerator, just allow to set at room temp for about 30 minutes, and it is ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.