Caramels

I always crave sweets on Sunday!

Just lucky to have a pint of cream in the fridge!

Mix in heavy saucepan: I have doubled this recipe and have more to enjoy!

1 cup heavy cream mixed with 1/2 cup milk (reserve 3/4 cup of mixture for later)

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

3/4 cup light corn syrup

dash of salt

Bring to boil over medium heat, stirring to dissolve sugars.

Set candy thermometer in pan and cook syrup, stirring occasionally, to 234 degrees (soft ball stage for those of you who know how to test in cool water.)

Very slowly stir in remaining 3/4 cup mixture. I dribble this in very slowly over several minutes trying to maintain a rolling boil.

Cook, stirring occasionally, to 244 degrees (firm ball stage.)

Remove from heat and stir in:

1/2 teaspoon vanilla

2 tablespoons butter or margarine

Pour into greased square pan. Cool completely at room temperature.

You may then turn out of pan onto board. Using scissors dipped in hot water, cut pieces or squares. Wrap each piece in plastic wrap. Store airtight in a cool dry place.

If you cook longer than to 244 degrees the caramel may burn. It will also get harder when it cools. If you would like a topping for sundaes you may remove caramel from heat a few degrees prior to 244.

I love this recipe! It was given to me from my hubby's mother!