Sally's Caramels
My visiting teacher, Sally, made these for me.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
2 c heavy cream
1 c butter
2 c sugar
1 1/2 c light corn syrup
dash salt
1 t vanilla
Ingredients
2 c heavy cream
1 c butter
2 c sugar
1 1/2 c light corn syrup
dash salt
1 t vanilla
Directions
Stir 1 cup cream, sugar, butter, syrup, and salt. Bring to a boil.
Add the other cup of cream gradually so that it doesn't stop boiling. Stir almost constantly until it reaches medium ball stage (238 F). Add vanilla and pour into a greased pan.
Be sure to prepare the pan ahead of time. Grease it with a little shortening. It takes a long time to reach about 220-225F, then it starts to heat up quickly. While the caramel is boiling, brush down the sides with a wet pastry brush or wet paper towel, to dissolve any stray sugar crystals.
Cut into squares in the pan. You can also wrap pieces in wax or parchment paper.
