Categories: Candy, Caramel

Ingredients

• . 1 cup heavy cream
• . 1 cup sugar
• . 1/2 cup corn syrup
• . 1/4 teaspoon salt
• . 4 tablespoons butter, plus extra for greasing
• . 1/2 teaspoon vanilla
• . a 10-inch-square pan
• . waxed paper
• . a heavy, tall-sided saucepan
• . a candy thermometer

Directions

1. What Do I Do?

2. Tip

3. Be sure to use a larger saucepan than you think you will need, one with tall sides. Because this recipe has cream in it, it will tend to bubble up a lot.

4. Prepare your pan by greasing it with butter and/or lining it with waxed paper.

5. Place all ingredients except for the butter and vanilla into the saucepan.

6. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.

7. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil. Then cook without stirring until the syrup is above 248° F, the firm-ball stage.

8. Add the vanilla, mix well, then pour the mixture into the pan.

9. Allow to cool, then cut into 1-inch squares.

10. Store in an airtight container at room temperature, between layers of waxed paper.

11. What Else Can I Try? .

12. . Don’t be afraid to substitute ingredients, alter amounts and proportions, or scale the recipe up or down. Experimentation can lead to better recipes. In fact, it may be that fudge was invented from a botched batch of caramels!

13. . If you manage to keep your caramels for a while after you make them (1-2 weeks), you may notice that their texture changes-they may become gritty and crunchy around the edges.

14. http://www.exploratorium.edu/cooking/candy/recipe-caramels.html

15. Makes 1 Pound

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