This is such a great recipe and can be done from start to finish in about half an hour!
2 cups sugar
1 cup light corn syrup
1/2 tsp. salt
2 cups heavy cream or dairy half and half (warmed)
1/4 cup butter – (broken into little pieces)
2 tsp. vanilla
Get your butter pieces ready, warm your cream and lightly butter an 8x11” pan – set aside
in a 4-quart saucepan measure sugar, salt and corn syrup.
stir continuously over medium heat until mixture boils
NOW stop stirring until your candy thermometer reaches 300 to 305 degrees
NOW put in the first bit of butter and start to stir again, adding the remaining bits of butter.
continue to stir vigorously and drizzle in the 2 cups heavy cream,
the mixture will steam and bubble like crazy… do not add the cream to fast… it must remain at a boil.
Continue cooking/stirring until the thermometer registers 246 to 250 degrees
remove the pan from the heat immediately.
Let stand 5 minutes
add vanilla, stir only enough to blend then pour into your prepared pan
allow to cool for several hours.
cut into squares or oblongs with a heavy knife, wrap in waxed paper or cellophane.
Caramels will keep well for weeks in a cool spot, air tight container.
store different candies apart from each other, until ready to serve.
Nut Cream Caramels: Let the caramel stand an extra 5 minutes after the vanilla is added and then stir in gently 1/2 to 1 cup of coarsely broken nutmeats... pecans, walnuts, black walnuts, brazil nuts or toasted blanched almonds.
Recipe courtesy of Auntie Tam
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