Cream Caramels
Contributed by Alicia

2 cups sugar
2 cups light corn syrup
1/2 cup butter, at room temperature
1 2/3 cups heavy cream, heated
1 teaspoon vanilla extract

Mix sugar and corn syrup in a heavy saucepan. Set candy thermometer in
place. Stir and cook to 244. Add butter and cream, slowly so mixture
doesn't stop boiling. Cook again to 244, stirring gently. Cool on wire
rack to 220. Carefully stir in vanilla, then pour into buttered 9 x 13 pan
or two 8 x 8 pans. Set aside until firm enough to cut and wrap.

September 98 Recipes