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Butter Caramels




Source of Recipe


Recipe courtesy Gale Gand


List of Ingredients




5 cups sugar
1 cup water
6 tablespoons butter
1 cup cream, warmed if possible

Recipe



Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.