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LOCATION: Recipes >> Candy >> Caramels 02

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Caramels

2 c granulated sugar
1/2 c butter (NOT MARGARINE!)
3/4 c light corn syrup
2 c heavy whipping cream

Butter a 9 x 9 pan and set aside. Place sugar, butter, corn syrup,
and 1 cup of cream in a heavy 3 quart pan and bring to a rolling
boil over medium high heat. Slowly add the second cup of cream in
a slow trickle so the boiling does not stop. Stir continually.
When all of the cream is added, place the thermometer in the pan.
As the temperature increases, reduce the heat. Cook to 246 degrees
F. for a firm caramel. Cook 2 degrees less for a softer caramel.
Pour the caramel into the butter pan. Let it set a room temperature
until firm, then cut with a lightly butter knife and wrap in kiss
paper or dip in chocolate.

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