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Cream Caramels
 

2 cups sugar 2 cups light corn syrup ½ cup butter, softened 1 2/3 cups heavy cream, warmed  1 teaspoon vanilla Place sugar and corn syrup in a heavy saucepan and place over medium heat. Stir and cook to 244° F. (firm ball stage). Add butter and warm cream slowly so mixture does not stop boiling. Bring back to 244° F., stirring gently. Remove from heat and cool on wire rack to 220° F. Carefully stir in vanilla, then turn into two 8 inch square pans. When firm, cut into 1 inch squares and wrap in plastic wrap or waxed paper. Store in a covered container.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.