Brown Sugar Caramels
- 2 1/2 tablespoons butter
- 2 cups light brown sugar
- 2 tablespoons molasses
- 1/2 cup cream
- 1 teaspoon vanilla
Melt butter, add sugar, molasses and cream. Boil until candy forms a firm ball when dropped into cold water, or to 248-250°F. Add vanilla, turn into pan lined with butter, having candy about 1/2 or 3/4 inch thick. When nearly cold cut in cubes and wrap in waxed paper. Put in refrigerator to become hard to the touch.
Submitted by Jun 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min