Recipe courtesy of Gale Gand

Butter Caramels

  • Total: 1 hr 30 min
  • Prep: 1 hr 10 min
  • Cook: 20 min
  • Yield: Yield: 32 (2-inch) squares
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5 cups sugar

1 cup water

6 tablespoons butter

1 cup cream, warmed if possible


  1. 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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