Photo: Butter Caramels Recipe
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.
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By jssca85
on March 31, 2013
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I didn't add the cream of tartar, so I'd like to try this again. My only question is, should we allow it to boil rapidly? It seems that a rapid boil would be like stirring the mixture. Will it cause crystals?
By danya.croft_119...
Mobile, AL
on December 13, 2012
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I have used this recipe every Christmas since I found the recipe. My boys are in love with it and can't wait each year when we make it. I, too, use 1/2 tsp of cream of tartar and after the caramels have cooled for about 30 minutes top with a finishing salt. It is a lot of work cutting them and placing them into squares of parchment, but everyone loves them so much that it is worth every minute.
By mpillows
Troup, TX
on December 15, 2010
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This was one of the worst recipes I have ever tried. I tried it twice and it cooked down to just sugat before it turned amber. What did I do wrong?
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