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Caramels I
November 01, 2006

I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the sugar and corn syrup to 350 degrees, then remove from heat and add butter (only about 1 stick, usually less) and 1 tsp. salt. Then I add the cream to the mixture, but I heat it first. Add the hot cream in a slow stream while stirring constantly, then return to the heat and boil to 250 degrees. Comes out perfect every time.

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