Since 2008 I have made homemade caramel candies for family and friends. They are rich, smooth and buttery – hard to not eat them as they get wrapped!
2 cups sugar
1/2 cup butter
2 cups heavy whipping cream
3/4 cup light corn syrup
Butter the bottom and sides of a glass 8 inch square (2 quart) baking dish. Note: I used a rectangular Pyrex dish that was a bit larger and it worked.
In a heavy 3 quart saucepan, heat all ingredients to boiling over medium heat and stir constantly. It will take a bit of time for the mixture to come to boil but don't walk away - keep stirring. Now when it comes to a rolling boil, boil for 35 minutes - and it is spot on with the time. Stir frequently when it reaches the rolling boil. When the candy thermometer reaches 245 degrees F immediately spread the caramel mixture into your buttered dish. Cool completely - about 2 hours. I cover my caramel with plastic wrap and put in the fridge overnight to harden. Before cutting, let it sit out in your kitchen for an hour to soften up enough to cut nicely. Cut into 1 inch squares and wrap individually with wax paper.