CREAM CARAMELS
Make and share this Cream Caramels recipe from Food.com.
Provided by Leta8076
Categories Candy
Time 30m
Yield 60 candies
Number Of Ingredients 4
Steps:
- 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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