Cream Caramels Recipe
Ingredients:
2 c. sugar3/4 c. light corn syrup
1/2 c. butter
1 c. light cream
Cooking Directions:
After comes to a boil - add gradually 1 more cup of light cream. Stir frequently as mixture begins to thicken, stirring constantly as it darkens. Cook to 254 degrees on candy thermometer (or a little dropped into cold water forms hard ball). Pour into buttered 7 inch pan. With 1/2 cup broken pecans scattered over bottom. When cool, cut into squares, about 5 dozen caramels.Other Recipes you might like:
Chewy Caramel Popcorn Balls, Fudgy Caramel Apples, Old Dutch Caramel Corn, Microwave Homemade Caramel Chews, Old Dutch Caramel Corn, Rich And Simple Caramel Rolls
