Recipe#4346

Title: Caramels 02

From: The Roths renfest@cloudnet.com 
 Newsgroups: rec.food.baking,rec.food.cooking 
 Date: Mon, 16 Dec 1996 16:53:46 -0600 
 Message-ID: Pine.LNX.3.95.961216164729.21798A-100000@antares.cloudnet.com 

2 c granulated sugar
 1/2 c butter (NOT MARGARINE!)
 3/4 c light corn syrup
 2 c heavy whipping cream
 Butter a 9 x 9 pan and set aside.  Place sugar, butter, corn syrup,
 and 1 cup of cream in a heavy 3 quart pan and bring to a rolling
 boil over medium high heat.  Slowly add the second cup of cream in
 a slow trickle so the boiling does not stop.  Stir continually.
 When all of the cream is added, place the thermometer in the pan.
 As the temperature increases, reduce the heat.  Cook to 246 degrees
 F. for a firm caramel.  Cook 2 degrees less for a softer caramel.
 Pour the caramel into the butter pan.  Let it set a room temperature
 until firm, then cut with a lightly butter knife and wrap in kiss
 paper or dip in chocolate.