- 2 cups sugar
- ¾ cup corn syrup
- ½ cup butter
- 2 cups cream, divided
- Combine sugar, corn syrup, butter and 1 cup of the cream in a heavy saucepan. Stir over medium-low heat until it comes to a boil.
- Add remaining cream. Continue stirring until mixture begins to darken and reaches 245 degrees on a candy thermometer.
- Pour into an 8-by-8-inch buttered pan. Let set. When cool, cut into squares.
Tips & Notes
If desired, wrap each caramel in a square of waxed paper.