c corn syrup
c light cream, divided
In a saucepan, combine sugar, lecithin, butter, corn syrup, and 1c cream. Bring to a rolling boil. Slowly add the remaining cup of cream so boiling does not stop. Reduce heat as the temperature increases. Cook to 250 degrees for a very firm caramel, or a few degrees less for a softer caramel. Pour into a buttered 8inch square pan. Do not scrape the candy out of the bottom.as this may cause the caramels to crystalize. Makes about 48 pieces.