Vanilla Cream Caramels
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A home-kitchen version of vanilla cream caramels, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 2 c. white sugar
- 2 c. dark Karo syrup
- 1 c. butter
- 2 c. cream, half and half or evaporated milk
Method
Stir the sugar, Karo, butter and 1 cup cream over low heat until sugar dissolves.
Cook, stirring constantly, over medium heat to 240°.
Reduce heat.
Add slowly the second cup of cream. Increase heat to medium and bring to 245°.
Pour at once, without scraping, onto buttered 9 x 13-inch pan or marble slab (with sides).
(Scrape bottom and sides of pan onto a second buttered pan; this candy will be more brittle, but is still great for eating.)
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