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Caramels
Melt-in-your-mouth, rich and smooth homemade caramels--there?s nothing like them.
2 cups sugar
1/2 cup butter
2 cups whipping (heavy) cream
3/4 cup light corn syrup
Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
Immediately spread in baking dish. Cool completely, about 2 hours. Cut into 8 rows by 8 rows, using kitchen scissors or sharp knife. Wrap individually in waxed paper or plastic wrap. Store wrapped candies in airtight container at room temperature. Makes 64 candies
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