Vanilla Caramels
- 1 cup sugar
- 1/2 cup corn syrup
- 1 1/2 cups cream
- 1 tsp vanilla
Put sugar, corn syrup, and 1/2 cup of cream in a saucepan. Stir constantly until sugar is dissolved. Bring to boiling point. Boil until mixture will form a soft ball when tried in cold water. Stir gently and constantly to prevent burning, making the spoon reach all parts of the bottom of the saucepan. Be careful not to beat, because beating may cause the candy to become granular. As soon as candy forms a soft ball. Add another 1/2 cup of cream. Boil until it again forms a soft ball in cold water. Add remaining cream. Boil until candy will for a decidedly firm ball when tried in cold water. The caramels when cold will be of the same consistency as this firm ball. Pour caramel into a pan lined with butter that is 7 square inches. When cool, cut in squares. Wrap in wax paper. If caramel should get sugary, then return it to kettle. Add more cream and boil again. If all the cream is added at once, caramels may be made in a shorter time, but they will not be as rich and creamy.
Submitted by Jul 20, 2009
15 min
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