Cream Caramels

via my friend, Sue Heinz:

From the 1950 Betty Crocker Cookbook

Bring slowly to a boil, stirring constantly:
2 cups sugar
¾ cup light corn syrup
½ cup butter (real butter, please)
1 cup cream

Then stir in gradually:
1 more cup cream

Stir frequently as mixture begins to thicken, constantly as it
darkens. Cook to 254 degrees (firm ball stage – a little dropped
into cold water forms a firm ball). Pour into buttered 7 inch square
pan. with ½ cup broken nuts scattered over the bottom. When cold,
cut into squares. Makes 5 dozen caramels.

*****well, I don’t bring it very slowly to a boil, I just turn the
heat to medium and stir it every once in a while until it boils. Use a heavy pot with at least twice the volume of what you’re putting in – this boils up and over easily. It doubles well, but use a big soup pot to cook it in and pour into a greased half sheet pan. I lined the pan with foil and greased the foil so everything would come apart easier. These are really difficult to cut apart – use a big heavy knife and be prepared for sore hands.

Then I dipped them into Ghiradelli chocolate. 🙂

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