Caramels

This is one of my favorite candies to make for Christmas. It makes a large batch, as it uses a 9"x13" pan as opposed to the 8"x8" pans so commonly used for making caramels and/or fudge. I highly recommend using a candy thermometer is you have one.

Caramels

2c. half & half
2-1/4 c. light brown sugar, packed
1 c. light corn syrup
1 c. butter

Melt butter in heavy saucepan; add brown sugar, stirring until dissolved. Add corn syrup; slowly add half & half. Stir until temperature reaches 245* on a candy thermometer. Pour into foil lined, well greased (I use butter) 9"x13" pan. Allow to cool & set. Cut into small pieces (about 1" squares). Wrap in wax paper squares, if desired.

Makes about 2 pounds of candy.

Notes: Once candy is cool & set, I remove the whole slab of caramel from the pan (with the foil), before cutting. I use a clean pizza cutter to cut my caramel into pieces. I also don't bother with ordering or purchasing those fancy wax paper wrappers available from online or specialty kitchen shops. I just use plain 'ol wax paper, that I cut into about 3-4" squares, to use for wrapping the caramels. These caramels make a wonderful food gift for anyone who has a sweet tooth, your child's teacher(s), the mail carrier, your hair dresser, your neighbor, etc. Enjoy!!!