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Caramels
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Source: Elizabeth Gray
| 1 c. | butter |
| 2 c. | sugar |
| 2 c. | light corn syrup |
| 2 c. | whipping cream, divided |
| 2 tsp. | vanilla |
Combine butter, sugar, syrup and 1 cup whipping cream in a large Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook 2-3 minutes to wash down sugar crystals. Uncover and cook, stirring occasionally until 224 degrees.
Stir in remaining 1 cup whipping cream. Continue to cook to 248 degrees (firm ball stage). Stir in vanilla. Pour into a buttered 13x9x2" pan. Let cool about 5 hours. Cut into squares and wrap individually in waxed paper. Yield: 2 3/4 lbs.
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