Caramels
When I was in high school, my friend Diane would make these Carmel's on a regular basis. I have yet to find a better recipe for the chewy goodness. If you make candy often, invest in a really good digital candy thermometer. It makes it so much easier to tell when your candy has reached the correct temperature.
2 cups heavy cream
½ cup sweetened condensed milk
2 cups sugar
2 cups light corn syrup
½ cup butter
Combine cream and condensed milk in a double boiler and scald. Combine sugar and syrup in a heavy saucepan and bring to a boil over medium heat stirring constantly with a wooden spoon. Let mixture boil with lid on for 2 minutes. Remove lid, add butter. Gradually add cream mixture a tablespoon at a time to boiling syrup, stirring constantly. Do not let boiling cease. This process should take approximately 20 to 25 minutes. Cook to 230 degrees (236 in Temecula) or until a firm; soft ball is formed in cold water. Remove from heat and pour into buttered 9 x 13 pan.
When cool, cut into bite-sized pieces and wrap in waxed paper.
2 cups heavy cream
½ cup sweetened condensed milk
2 cups sugar
2 cups light corn syrup
½ cup butter
Combine cream and condensed milk in a double boiler and scald. Combine sugar and syrup in a heavy saucepan and bring to a boil over medium heat stirring constantly with a wooden spoon. Let mixture boil with lid on for 2 minutes. Remove lid, add butter. Gradually add cream mixture a tablespoon at a time to boiling syrup, stirring constantly. Do not let boiling cease. This process should take approximately 20 to 25 minutes. Cook to 230 degrees (236 in Temecula) or until a firm; soft ball is formed in cold water. Remove from heat and pour into buttered 9 x 13 pan.
When cool, cut into bite-sized pieces and wrap in waxed paper.
