Light caramels

From the kitchen of Mary Adamson, Milton, Wisconsin


2 cups white sugar
3/4 cup white corn syrup
1/4 cup butter
2 cups whipping cream
1 teaspoon vanilla

In a 4-quart heavy saucepan, heat the butter, sugar, corn syrup and one of the pints of whipping cream on medium heat and bring to a rolling boil. Then, add the second pint of whipping cream and the vanilla. Bring this to 248 degrees exactly on a candy thermometer.
Pour into a well-greased 8-by-8 pan and cool. Once cooled, loosen the sides and put upside down on a wooden cutting board. Wipe off the excess grease and start cutting into bite size pieces. Wrap the pieces in wax paper and enjoy.


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