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Cream Caramels

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Ingredients
  Heavy cream 2 Cup (32 tbs)
  Milk 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 1⁄2 Cup (24 tbs)
  Vanilla 1 Teaspoon
Directions

Combine the cream and milk in a measuring cup.
Then pour 1 1/2 cups of the mixture into a heavy 4-quart saucepan.
Stir in the sugar and corn syrup.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Continue cooking, stirring occasionally, to 234°, or until a small amount of the mixture forms a soft ball in cold water.
Slowly add the remaining 1 1/2 cups cream mixture, so that the mixture continues to boil.
Continue cooking, stirring occasionally to keep from scorching, to 244° or until a little of the syrup forms a firm ball in cold water.
Remove from the heat and stir in the vanilla.
Pour into a lightly buttered 9-inch square pan.
Cool completely.
Turn the block of candy out onto a smooth surface.
Cut into small squares with a large sharp knife.
Wrap each piece in waxed paper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Candy
Occasion: 
Christmas
Interest: 
Party

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