Caramels (homemade)

From Maude Murphy (Rita Beagles Drake’s god-mother)

Rita remembers this caramel as being the best she has ever had.

Ingredients:

3 cups Sugar

3 cups White Corn Syrup

22 oz Half and Half

10 oz Whipping Cream (not whipped)

(mix two creams together)

½ tsp. Salt

Equipment:

Digital thermometer that reads to a least 250 degrees – get the kind

that has a long cord on it, so you can attach to the side of the pan

A long handle wooden spoon

Tall cooking pot ( this mixture bubbles up a lot )

1- 13”x9” inch jelly roll pans. (Grease these pans heavily with butter,

not margarine.

Wax Paper, cut into 2” x 2” squares.

Directions:

1. Place sugar, syrup, 1/3 of the cream mixture and the salt into the tall pot.

2. Using a medium high heat, cook the mixture. YOU MUST stir the mixture constantly. Place the thermometer into the mixture so you can monitor the temperature. Cook to 236 degrees. This will take about 45 minutes to 1 hour, constantly stirring.

3. When you reach 236 degrees, add ½ of the remaining cream mixture. Cook again to 236 degrees. This will take about 30 minutes. Stirring constantly.

4. When you reach 236 degrees, add the remaining cream mixture.

5. Now cook to 245 degrees, stirring constantly. This will take another 30 minutes or so.

6. When you reach 245 degrees, remove from the heat.

7. Have the jelly roll pans ready and on a very sturdy table, in a cool place.

8. Pour the caramel mixture into each pan. Be careful not to over flow the pans. Do not attempt to move the pans with the hot mixture.

9. Let the pans cool over night.

10. Using a heavy knife, cut caramels into ½ ” cubes and wrap each piece with the pre-cut wax paper.