Line bottom of an 8-inch square baking pan with parchment paper, then lightly oil parchment. Bring cream and butter to a boil in a small saucepan, then remove form heat and set aside.
Boil sugar, corn syrup and water in a 3-4 quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in wax paper.
Originally Submitted
11/25/2018
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