Homemade Cream Caramels

1. 1

   Pre-cut waxed paper into 3 inch by 3 inch squares.

2. 2

   Mix sugar, corn syrup, condensed milk, salt and one third of the cream in a 3-quart saucepan.

3. 3

   Stir on low heat until the sugar dissolves and a candy thermometer reaches 236 degrees (125 C.).

4. 4

   Blend in another third of the cream and cook to 240 degrees (125 C.).

5. 5

   Stir in the butter and the rest of the cream and cook to 244 degrees (125 C.).

6. 6

   Remove from heat and pour onto slightly oiled or sprayed marble slab or 15 inch by 10 inch jelly roll pan.

7. 7

   Let cool--caramel should not be cut until cold and quite firm.

8. 8

   While the caramel is cooling, Toast the almonds in the oven at 350 degrees (175 C.) until golden brown--be careful not to overbrown.

9. 9

   Use a strong, sharp knife and cut with a sawing motion--do not bear down.

10. 10

    Cut into 2 inch squares.

11. 11

    Use 4 or 5 almonds for each square of caramel.

12. 12

    Work the almonds into the caramel and form into a log.

13. 13

    Cut each log into 2 or 3 pieces.

14. 14

    Wrap each piece of candy in a piece of the precut waxed paper and twist the ends firmly.

15. 15

    Store in airtight containers or refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.