Title: MR. B'S CARAMELS
Categories: Candies
Yield: 81 Servings
-Nancy Speicher DPXX20A
2 c Sugar
1 1/4 c Light corn syrup
1/2 c Honey
1 tb Butter or margarine
1/2 ts Salt
2 c Heavy cream;divided
1 ts Vanilla
Grease 9" square pan; set aside. In 4-qt heavy saucepan stir well sugar,
syrup, honey, butter, salt and 1 cup cream. Over medium-low heat bring to
boil, stirring until sugar dissolves. Cover; boil 2 to 3 minutes. Uncover;
wash down sides of pan with pastry brush dipped in cold water. Continue to
boil and stir without touching sides of pan until mixture reaches 244F
(firm-ball stage) on candy thermometer. Very slowly, without breaking boil,
add remaining 1 cup cream. Boil and stir until mixture reaches 244F
(firm-ball stage) on candy thermometer. Remove from heat; stir in vanilla.
Pour into pan. Cool until firm. Cut in 1" squares; wrap each in waxed paper
or plastic wrap. Store in cool place. Makes 2 1/2 lbs.
Per piece: 65 cal, 0 g pro, 11 g car, 2 g fat, 8 mg chol with butter or
margarine From Woman's Day 1/15/80 Famous Fannie Farmer Candies and Cookies
