Cream Caramels

Recipe by Leta8076
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 60 candies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool.
  • 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.
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