Cream Caramels Recipe
Ingredients
| Heavy cream | 2 Cup (32 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Light corn syrup | 1 1⁄2 Cup (24 tbs) | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4801 Calories from Fat 1636
% Daily Value*
Total Fat 186 g286.1%
Saturated Fat 114.8 g573.8%
Trans Fat 0 g
Cholesterol 680.2 mg226.7%
Sodium 590.4 mg24.6%
Total Carbohydrates 819 g272.9%
Dietary Fiber 0 g
Sugars 549.6 g
Protein 17 g34.2%
Vitamin A 145.7% Vitamin C 4.8%
Calcium 63.8% Iron 1.4%
*Based on a 2000 Calorie diet
Directions
Then pour 1 1/2 cups of the mixture into a heavy 4-quart saucepan.
Stir in the sugar and corn syrup.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Continue cooking, stirring occasionally, to 234°, or until a small amount of the mixture forms a soft ball in cold water.
Slowly add the remaining 1 1/2 cups cream mixture, so that the mixture continues to boil.
Continue cooking, stirring occasionally to keep from scorching, to 244° or until a little of the syrup forms a firm ball in cold water.
Remove from the heat and stir in the vanilla.
Pour into a lightly buttered 9-inch square pan.
Cool completely.
Turn the block of candy out onto a smooth surface.
Cut into small squares with a large sharp knife.
Wrap each piece in waxed paper.
Chef
