Caramels

By á-51103

I got this recipe from my sister, Jeanne.

Ingredients

• 2 cups granulated sugar
• 2 cups whipping cream
• 3/4 cup light corn syrup
• 1/16 tsp. lecithin
• 1/2 cup butter

Preparation

Step 1

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.