Lacey’s Pantry – Caramel Candies

By Lacey Newlin

Yields: 30-40 candies
Time:45 minutes
2 cups sugar
1/2 cup butter or margarine
2 cups whipping cream
3/4 cup light corn syrup
Grease and sides of 2 quart glass baking dish with butter. In a three-quart heavy saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245 degrees Fahrenheit or until a small amount of the mixture dropped into a cup of ice water forms a firm ball that holds shape until pressed.
Immediately spread caramel into baking dish. Cool about 2 hours. Cut into small squares. Wrap pieces in wax paper and ends shut. Store in sealed container.

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