Caramels

These caramels go way back as a tradition in my family to my childhood - a neighbor who lived a few doors down made these every year, and they were so good, my mom asked her for the recipe. We've since moved from my childhood neighborhood, but the caramels have come with us!


The recipe itself is not difficult, but it requires precision in watching the temperature of the mixture on a candy thermometer. They really cannot be done without it, and you have to pay very close attention! If the mixture heats too high, the caramels will turn hard, sort of like brittle. And if the mixture does not get hot enough, the caramels will remain soupy. 


Ingredients
1 cup light colored corn syrup
2 cups granulated sugar
3 (1/2 pints) heavy whipping cream (1/2 pint=1 cup, so you can also measure it as 3 cups)

Directions

1. In a medium pot, place candy thermometer on side. Be sure that the bottom of the thermometer does not touch the bottom of the pot, as this will give you an incorrect temperature reading.

2. Combine corn syrup, sugar and 1 cup of cream. Heat, stirring constantly, to soft ball stage, 240 degrees.

2. Add another cup of cream and cook to 240 degrees again, stirring constantly. When you add the cream, the mixture will cool and stop boiling. Just keep stirring, and notice that the mixture gets darker each time it reheats.

3. Add the last cup of cream and cook to 248 degrees, stirring constantly.

4. Pour immediately into well-greased 9x13" glass dish (I prefer to line the dish with parchment paper, as the caramels can be really sticky).

5. Cool to room temperature. 

6. Cut and wrap in waxed paper. Store in an airtight container.