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 buttered pan, 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 harden.
Submitted by Jun 12, 2009
0 min 1 min 1 min