Cream Caramels

  • 2 C. Sugar
  • 3/4 C. Light Corn Syrup
  • 1/2 C. Butter
  • 2 C. Cream or Carnation Milk

Mix sugar, corn syrup, butter, and half of the cream into a saucepan. Bring to a boil over low heat, stirring until mixture thickens. Add other half of cream. Continue stirring. Cook at 250 degrees, or until a hard firm ball is formed when dropped in cold water. Pour into buttered 8″ square pan. Cool. Cut into squares. Make about 5 dozen.

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