Creamed Caramels

This comes from Saint Ruth and Saint Marie...because you'd have to be saints to make these!

Ingredients

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 2 cups warmed heavy cream, divided
  • 1/3 cup butter
  • 1/2 tsp. salt
  • 1 tsp. vanilla

Directions

  1. In a 4 quart saucepan, cook sugar, syrup, and 1 cup heavy cream for about 10 minutes.
  2. Add remaining heavy cream very slowly and cook about 5 minutes. (Have the flame only high enough to prevent boiling over.)
  3. Add butter, a little at a time. When candy thermometer reads about 230°, lower heat and cook slowly to 244°.
  4. Add salt and vanilla and mix gently. Allow to stand about 10 minutes.
  5. Pour into well-greased 9x13 pan. Cool on rack in cold place until solid enough to cut.
  6. Wipe butter from candy before cutting into small pieces. Wrap each piece with small square of waxed paper to prevent spreading.

Makes about 2 lbs.

*If caramel is too difficult to remove from pan, hold over low heat for a few minutes and turn out at once.