Recipe courtesy of Gale Gand
Butter Caramels
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- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
- Yield: Yield: 32 (2-inch) squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 166
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 0 g
- Cholesterol
- 16 mg
- Sodium
- 4 mg
- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
- Yield: Yield: 32 (2-inch) squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 166
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 0 g
- Cholesterol
- 16 mg
- Sodium
- 4 mg
Ingredients
Directions
- Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.
