Prep 15 mins
Cook 30 mins
These are the best caramels I could come up with after a lot of trial and error. I wanted something chewy but not an everlasting gobstopper! I wanted chewy with a melting quality and I finally got it. Not an everyday thing for the calorie conscious but a yummmmy treat every now and then. Your yield will depend on how you cut them. I get approx. 45. Big or small you will love them!
- 2 cups white sugar
- 1 1⁄2 cups white corn syrup
- 2 cups heavy cream
- 1 cup butter
- 1 teaspoon vanilla extract
- Butter a 9x13 inch dish well.
- In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
- When cool, return to room temperature but still cool, cut into squares and wrap in waxed paper. I recommend 1 inch squares.
These came out just as advertised - chewy, but reasonably soft, too. This was something of a surprise because the battery of my digital candy thermometer failed just as I wanted to use it. So, I frantically paged through cookbooks until I found how to judge the candy by dropping small portions into cold water. It worked, low tech won out over high tech, and I got a lot of caramels. Thank you very much for sharing this recipe with us.