Caramels

3 c sugar

1 c. light corn syrup

2 c heavy cream

1/2 c melted butter

Heat on low until sugar is completely dissolved. Stir constantly and brush sides of pan with wet pastry brush to wash all the sugar crystals into solution. Make sure sugar is dissolved by rubbing some between your finger and thumb. DO NOT BOIL UNTIL ALL SUGAR IS DISSOLVED. Once dissolved, turn up the heat and boil (stirring occasionally) until it reaches 240 degrees (or 245 if you like your caramels a bit chewier). Pour into a buttered 9x13 pan and let cook. Cut into squares and wrap or dip intempered chocolate.

Julia Blake