Betty Crocker Holiday Cookies 2007 - (Page 63) great for gift giving Caramels Prep Time: 45 Minutes Start to Finish: 2 Hours 45 Minutes Servings: 64 candies Tips » 2 cups sugar ½ cup butter or margarine 2 cups whipping cream ¾ cup light corn syrup 1. Butter bottom and sides of 8-inch square (2-quart) glass baking dish. 2. In heavy 3-quart saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245°F or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. 3. Immediately spread caramel mixture in baking dish. Cool completely, about 2 hours. 4. Cut into 1-inch squares. Wrap individually in waxed paper or plastic wrap. Store in tightly covered container. High Altitude (3500-6500 ft): Use 5-quart saucepan. Boil over medium heat about 15 minutes, stirring frequently, until candy thermometer reads 240°F. Nutrition Information Per Serving: 1 CaNdy: Calories 80 (Calories from Fat 40); Total Fat 4g (Saturated Fat 2.5g); Cholesterol 15mg; Sodium 15mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 0g SuCCeSS HINt Cut little rectangles of waxed paper ahead of time, so when you’re ready to wrap, you’re ready to go! How-to Cutting the caramels with a kitchen scissors is quicker and easier than using a knife. Chocolate Caramels: Heat 2 oz unsweetened baking chocolate with the sugar mixture. Betty Crocker Most Requested RecipesTM 63
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