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Caramels Recipe

Caramels: Line an 8 inch (20 cm) square baking pan with aluminum foil and then lightly butter the foil.

In a heavy medium sized saucepan, stir together the cream, sugars, and corn syrup. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 250 degrees F (121 degrees C). Swirl the pan periodically. (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)

Remove from heat and stir in the vanilla extract, salt, and butter. Pour the caramel into your prepared pan and let cool, undisturbed, until firm (at least two hours).

With a sharp knife or pizza cutter, cut into squares or rectangles. Can wrap the caramels in wax paper or cellophane. These caramels can be stored at room temperature (or in the refrigerator), between layers of wax paper, for a couple of weeks.

Makes 64 one-inch square Caramels. Preparation time 40 minutes.

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Caramels:

1 1/2 cups (360 ml) heavy 'whipping' cream (35 - 40% butterfat content)

1 cup (200 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

1/3 cup (80 ml) light corn syrup

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons kosher salt

1 tablespoon (13 grams) butter, diced