Caramels

3 cups granulated sugar

3/4 cup white corn syrup

1/2 cup soft butter or stick margarine

2 cups cream, half and half, or evaporated milk

 

Be sure to use a heavy gauge pot when making candy. I like to buy a 4qt. pressure cooker at a thrift shop because they work so good for candy. Light weight pots burn sugar much easier. I throw the cover away and just use the pot. Spray the inside of the pot with vegetable spray or lightly oil the bottom and sides. You can use margarine. Always start your burner on medium heat and gradually raise the temperature, so the ingredients will start to bubble. Stir it constantly, be very careful not to burn yourself. If you have a candy thermometer, cook it to the firm ball stage.

Tip*If you don’t have a thermometer let your cold water run a little and place some cold water in a cup or glass, drop a little bit of the caarmel mixture into the cold water and test it by squishing the mixture together with your finger. You will probably need to repeat this a couple of times before it is done so make sure to change the cold water frequently so it stays cold.

Do this until it starts to hold a very firm ball when you push it around the cold water with your finger. As soon as it forms a firm ball in the cold water, dump the candy into a buttered pan. Let cool, cut into bite size pieces. If you want you can cut small pieces of plastic wrap, or wax paper, and wrap each piece, twisting the ends of the little papers so they are like candy kisses. Or you can just cut into squares.