Last Christmas there was a lot of buzz going around about caramels. A friend of mine invited me over to make Christmas goodies with her. The much talked about caramels were on the list. I am glad she knew what she was doing because I definitely did not have a clue. The caramels were a little hard to get out of my pan. But they were so cute wrapped up like little candy. They are a lot of work but well worth the experience.

No one really knew anything about the caramel recipe. I later found out that the recipe belonged to my friend Cathy’s, Grandmother. She is also the same person who gave me the Easy Chicken recipe. The caramels have been a favorite holiday tradition that Cathy continues to share.

4 cups sugar
3 pints (6 cups) Heavy Cream
2 cups white corn syrup
Candy thermometer
A large stock pot with think non-reactive bottom

Spray a jelly roll pan really well with cooking spray.
Bring the sugar, syrup and 1 carton of cream (2 cups) to a boil. Boil for 10 minutes; stirring all the time. Add the 2nd carton (2 cups) of cream and boil for another 10 minutes, constantly stirring and scraping the bottom to avoid burning the cream. Add the 3rd carton (2 cups) of cream, continue stirring. Boil until temperature reaches 248 degrees on a candy thermometer (firm ball stage). Remove from heat. Pour directly into greased jelly roll pan. Refrigerate until set. When ready to cut, let caramels come to room temperature. About an hour before cutting. Cut in bite sized squares about 1-inch X 1-inch. Wrap squares in waxed paper.
Makes 10-12 dozen, depending on the size cut.