Recipe: Caramels, Chocolate Caramels, and Shortcut Caramels

CARAMELS

1 cup butter
1 (16 ounce) package (2 1/4 cups packed) brown sugar
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla

Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

In a heavy 3-quart saucepan melt the 1 cup butter over low heat. Add brown sugar, half-and-half, and light corn syrup; mix well. Cook and stir over medium heat until mixture boils.

Carefully clip candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (45 to 60 minutes). (Adjust heat as necessary to maintain steady boil.)

Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan.

When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1-inch squares. Wrap each piece in clear plastic wrap. Store up to two weeks.

VARIATIONS:

CHOCOLATE CARAMELS:
Prepare Caramels as directed above, except melt 2 squares (2 ounces) unsweetened chocolate with the butter or margarine.

SHORTCUT CARAMELS:
Prepare as above, except substitute one (14-ounce) can sweetened condensed milk for the half-and-half. This mixture will take less time to reach 248 degrees (about 15 to 20 minutes instead of 45 to 60 minutes).

Makes 81 pieces
Source: Better Homes and Gardens