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Holiday Caramels

Source of Recipe

From "Betty Crocker Christmas Cookbook"


List of Ingredients



2 cups granulated sugar

1/2 cup (1 stick) unsalted butter

2 cups heavy cream

3/4 cup light Karo syrup




Recipe

Line an 8- x 8-inch pan with foil, leaving an inch or so overhanging on opposite sides.


In a large pot, heat sugar, butter, cream and syrup to a boil over medium heat, stirring constantly. Boil, uncovered, for about 35 minutes, stirring frequently (the candy should reach 250° on a candy thermometer). Remove from heat and spread evenly in pan. Cool completely, for about 2 hours, or until set.


Remove candy from the pan and place on a flat surface. Using a straight-edge knife (a long, smooth-edged knife), slice the caramels into 1-inch squares. Wrap and store in a covered container or candy tin for up to 4 weeks.

Makes about 5 dozen candies.