Better than Kraft Caramels Jeri Lynn Scott
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups half and half DIVIDED
Combine sugar, corn syrup, butter and 1 cup half and half in a large pot. Make sure the pot you’re using is large, because the mixture will quadruple in size during the second boil. Heat to boiling over medium heat, stirring constantly. Stir in the remaining cream and continue cooking over medium heat. Keep stirring because this can really make a mess on your stove if you don’t. Just ask Gary if you don’t believe me! Also, this mixture can burn your hands, arms, legs, etc. from this point on. Please be careful. If this is so dangerous, why do I do it? Just wait until you taste them. They are worth it! OK, back to the recipe. Continue cooking and stirring until the candy thermometer shows 245. Don’t have a candy thermometer? Drop a small amount of mixture into very cold water and see if it forms a firm ball. Or, send someone out to buy a candy thermometer.
I like this recipe for any type of caramel. If you want a sauce, bring the temperature up to 225. For a softer caramel take it off the stove at 240. For a hard caramel, take it off the stove at 250. The taste is the same.
Pour mixture into a buttered pan and let cool for a bit. Cut into 1 inch squares.