Caramels

Another of Micah's recipes! Wonderfully good! I've included her tips!

Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.

2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.

1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.

2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.

3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.