Today I am posting a recipe for yummy homemade caramels. Pretty easy for Mom or Dad to make, but not for the kids. Candy-making is difficult to do with children because of the long cooking times and precise temperatures. This recipe is one they will enjoy eating instead of making!
1 cup sugar
1 cup heavy cream
1/2 cup butter (1 stick)
1 cup light corn syrup
1 1/2 tsp. vanilla
Line an 8 inch square pyrex pan with foil and generously spray with cooking oil. Set aside.
In a medium saucepan over high heat, cook sugar, without stirring, until it begins to melt. Be careful with this. When it starts to melt, it browns and bubbles quickly, so you may need to remove from heat for a minute to prevent it from burning. Once the sugar is completely melted, remove from heat and add the cream. The sugar wll seize into a solid mass. Add the butter and corn syrup.
Fit a candy thermometer to pan and cook over low heat, stirring occasionally until the mixture liquefies. It usually takes about 20-30 minutes. Increase the heat to medium high and cook until the mixture reaches 238 degrees F on a candy thermometer. You want to leave it there for a minute or two before you remove it from the heat but before the temperature rises. Remove from heat, stir in the vanilla extract. Carefully pour the caramel mixture into the buttered Pyrex dish. Smooth any bubbles on the surface and let cool until caramels are firm but still slightly warm (about 30 minutes).
Lift caramel from the pan, peel away the foil and cut into small squares with an oiled knife. Wrap individually in waxed papers. Time to eat a few and share a few!