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Cream Caramels

Gary.Parker's picture
Ingredients
  Sugar 2 Cup (32 tbs)
  Light corn syrup 2 Cup (32 tbs)
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Heavy cream 1 2⁄3 Cup (26.67 tbs), heated
  Vanilla extract 1 Teaspoon
Directions

Mix sugar and corn syrup in heavy saucepan.
Set candy thermometer in place.
Stir and cook to 244F.
Add butter and warm cream slowly so mixture does not stop boiling.
Cook again to 244F, stirring gently.
Cool on wire rack to 220F.
Carefully stir in extract, then turn into 2 buttered 8-inch pans.
Set aside until firm enough to cut and wrap.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Dish: 
Candy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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