Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Caramels




Source of Recipe


???


List of Ingredients




2 cups sugar
2 cups dark corn syrup
1 cup unsalted butter
2 cups heavy cream


Recipe



Dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (I have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream Cook over medium heat, stirring constantly to 240 degrees.
Remove from stove and gradually add l more cup of cream.
Return to heat and cook until 244-246 degrees.
Pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan.
Cool about three hours until fairly firm.
Invert onto cutting surface and using a thin, sharp knife (I use a chef's knife) cut into one inch pieces.
Wrap in pieces of waxed paper.