Caramels

8 TBs butter

½ cup Heavy cream

3 Tbs water

¼ cup light corn syrup

1 cup sugar

Cut butter into small cubes and place in bowl with cream.  Microwave for 1 1/2 Minutes. In medium saucepan combine water and corn syrup.  Slowly add in sugar stir just enough to moisten sugar.  Heat over medium-high until sugar reaches temperature of 320, about 18 Minutes.  Stir in butter mix using the candy thermometer to mix it in.  Continue to cook for another 7-9 minutes, until the temperature reaches 240 degrees again.

Pour mixture onto well oiled parchment paper that has been placed in a container with edges so the caramels pour out thick as desired (I use an 8x8 pan). Let cool at room temperature for 4 hours, cut into strips and wrap individual caramels in wax paper.

By Katie

April theme: Mini desserts