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Lula Lund's Butter Caramels
By Scott Lund - Lula Lund's Chocolates, Monterey

Ingredients:
1 lb. sugar (2 1/4 C)
2 C light corn syrup, non-GMO, if available
Pinch of salt
2 C heavy cream
3/4 C salted butter (1 1/2 sticks)
1 t real vanilla

Procedures:
Dissolve sugar, corn syrup, salt and 1 cup of cream in a large, heavy saucepan over medium heat. Bring to a boil while constantly stirring with a flat-bottom wood spoon. Wash down sides of pan with a pastry brush that has been dipped in cold water. Make sure there is no undissolved sugar on sides of pan.

Continue to cook until mixture reaches 235† F. While maintaining a boil, slowly add the remaining 1 cup of cream and continue to stir to avoid scorching. When the temperature reaches 235∞ F again, add butter and continue to stir and cook until it reaches the soft ball stage, 239† F - 244† F. For best results, take a sample and cool it in room temperature water; caramel should be soft yet have body. Add vanilla, stir vigorously and remove from heat. Pour into a lightly buttered 9" x 11" pan. Cool at room temperature. When cool, cut into pieces and wrap in wax paper.

 

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