Caramels

I got this recipe from my sister, Jeanne.

Caramels
Caramels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups granulated sugar

  • 2

    cups whipping cream

  • 3/4

    cup light corn syrup

  • 1/16

    tsp. lecithin

  • 1/2

    cup butter

Directions

Butter a 9"x9" pan and set aside. Place sugar, butter, corn syrup, and 1 cup whipping cream in a 3-quart pan and bring to a rolling boil over medium high heat. Slowly add the second cup of whipping cream in a slow trickle, stirring constantly, so that the boiling does not stop. When all of the cream is added, place a candy thermometer into the pan. Add lecithin. As the temperature increases, reduce the heat. Cook to 246 degrees F for a firm caramel, 244 degrees F for a softer caramel. Pour the caramel into the prepared pan. Cool. When firm, cut with a lightly buttered knife or pizza cuter. Wrap pieces in caramel paper, or dip in chocolate.

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