Caramels

 

2

cups sugar

1/2

cup butter or margarine

2

cups whipping cream

3/4

cup light corn syrup

• 1 Grease bottom and sides of 8-inch square (2-quart) glass baking dish with butter.
• 2 In 3-quart heavy saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245°F or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
• 3 Immediately spread caramel mixture in baking dish. Cool completely, about 2 hours.
• 4 Cut into 8 rows by 8 rows to make 1-inch squares. Wrap candies individually in waxed paper or plastic wrap. Store in tightly covered container.