Caramels

Ah, chewy caramels, who doesn't love them. It took me a little bit to find a recipe that did not call for sweetened condensed milk, as my husband is lactose intolerant and had some funny idea that if I didn't make caramels with heavy whipping cream that his tummy wouldn't like them. I found a recipe on Allrecipes.com that worked out pretty well. The only thing I will do differently next time is make sure to really grease up the wax paper. I failed to do this well enough and had wax paper caramels. Still good, but a little waxy :)


Caramels

INGREDIENTS:

2 cups white sugar 1 1/2 cups corn syrup 2 cups heavy cream

1 cup butter 1 teaspoon vanilla extract

DIRECTIONS:

1.	Butter a 9x13 inch dish.
2.	In a heavy saucepan **make sure to use a really big one, I had to change pans half way through**, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F ***I brought the temp to 250 based on some other commments on the recipe*** (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3.	When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.