Soft Caramels {recipe}

(by Shannon LeMmon)

  • 2 c whipping cream
  • 2 c sugar
  • ½ c sweetened condensed milk
  • 2 c light corn syrup
  • ½ c butter

Combine whipping cream and sweetened condensed milk in a double boiler.  In another pan combine sugar and corn syrup.  Bring corn syrup and sugar to a boil. Stir constantly.
Put lid on Corn syrup mixture and boil 2 minutes.  Remove lid and add butter.  Add cream mixture, 1 tablespoon at a time, stirring constantly.  (Never let boiling stop).
Cook to 230 degrees or firm soft ball stage.  Remove from heat.  Pour into a buttered 9×13 pan.  Cool overnight. Cut and wrap in wax paper.

Comments are closed.