2 C. sugar
3/4 C. light corn syrup
1/2 C. butter
2 C. cream
Butter a candy board. In a 3 quart saucepan, stir sugar, corn syrup, butter, and 1 cup cream until sugar is mixed throughout. Wash down the sides of the pan with a wet paper towel wrapper around a fork to remove excess sugar crystals. Heat ingredients to boiling over medium heat, stirring constantly. Stir in remaining cream. cook over medium heat, stirring frequently until small amount of caramel dropped into very cold water forms a firm ball (245 degrees) be patient. It takes a while for it to cook, but watch it closely because once it starts to turn color, it can burn very quickly. Immediately pour onto buttered candy board.
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