Prep 10 mins
Cook 20 mins
A smooth and delicious caramel. Great for a gift box of homemade goodies.
Make and share this Cream Caramels recipe from Food.com.
- Butter a square 8X8 pan.
- Combine sugar, corn syrup, butter and half of the cream in a large heavy saucepan.
- Heat to boiling over medium heat, stirring constantly.
- Stir in remaining cream.
- Cook over medium heat, stirring occasionally, to 245 degrees F on a candy thermometer.
- (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.
- Cut into 1 inch squares.
- I wrap caramels individually in wax paper strips and refrigerate.
- 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.
These are absolutely heavenly, but my batch came out very soft and have to be refrigerated. Also, for me...the cooking time was about an hour, it took a long time to get up to 245 degrees on medium heat, so the consistency may be attributed to an error on my part. Other than that, they are probably the best caramels I have ever tasted. Thanks for the recipe, Leta! Also, thank you MizzNezz for the tip about the wax paper...I used parchment paper and they pulled out of the pan so easily!
Wonderful!!! I have eaten way too many of these! I put wax paper in the pan and let it hang over the sides for easy removal. These taste SO good! Creamy caramel flavor, not too hard. I will definitely put these in my Christmas gift boxes! Thanks for a great recipe Leta!!
Fine recipe, Leta. I'd suggest adding one ingredient: patience. I found it took about twice as long cooking as suggested, but took my time anyway and the result was well worth it. Rich and buttery. I stopped cooking at a little over the 245 degrees recommended and quickly poured them into pan prepared with wax paper. They are soft enough to press a finger into, but hold their shape. Allow another hour to individually wrap in wax paper, at least.