Email to Peggy M      

Recipe Categories: pmoser's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken CHILI COOKIES CROCKPOT DESSERTS Dips Drinks EGGS ETHNIC Favorites FISHandSEAFOOD FRUIT GlutenFree GRILL Holidays JELLO LOWFAT MARINADES MEATS Muffins PASTA PASTRIES PIZZA PORK PorkTenderloin POTATOES POULTRY Quiche RecipestoTry RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

Soft Carmels




Source of Recipe


RC


List of Ingredients




* 3 cups sugar
* 2 cups heavy whipping cream
* 1 1/2 cups light corn syrup
* 1 cup butter
* 1 tsp vanilla extract




Recipe



# Spray a 13- x 9-inch baking pan with nonstick cooking spray; set aside.

# In a large heavy-bottomed saucepan, combine sugar, cream, corn syrup, and butter. Bring to a boil over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Cook until mixture reaches 248° F on a candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Pour into prepared pan. Refrigerate until set, 2 to 4 hours.

# Cut into 1-inch pieces. Wrap caramels in waxed paper. Store in an airtight container for up to 1 month.

Makes about 115 pieces