Caramels

Ingredients

• Don't use corn-oil margarine. It will make your caramels too soft.
• 1 cup margarine or butter
• 1 16-ounce package (2 1/4 cups) packed brown sugar
• 2 cups light cream
• 1 cup light corn syrup
• 1 teaspoon vanilla

Instructions

1. Line an 8x8x2- or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
2. In a heavy 3-quart saucepan melt margarine or butter over low heat. Add brown sugar, cream, and corn syrup; mix well. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir mixture over medium heat to 248°, firm-ball stage (45 to 60 minutes).
3. Remove the saucepan from heat; remove thermometer. Stir in vanilla. Immediately pour caramel mixture into the prepared pan. When caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each caramel in clear plastic wrap.
4. Walnut Caramels: Prepare as above, except sprinkle 1 cup chopped walnuts onto the bottom of the buttered, foil-lined pan. Pour hot caramel mixture over nuts in prepared pan.
5. Mocha Caramels: Prepare as above, except reduce margarine or butter to 3/4 cup and melt 2 squares (2 ounces) unsweetened chocolate with the margarine. Add 1 tablespoon instant coffee crystals to margarine mixture with sugar, cream, and corn syrup.
6. Shortcut Caramels: Prepare as above, except substitute one 14-ounce can (1 1/4 cups) sweetened condensed milk for the cream. This mixture will take less time to reach 248° (about 15 to 20 minutes instead of 45 to 60 minutes).
7. Caramel Apples: Wash and dry 14 to 16 small tart apples; remove stems. Insert a wooden skewer into the stem end of each apple. Prepare as above, except do not pour the caramel mixture into the prepared pan. Working quickly, dip each apple into the hot caramel mixture; turn to coat. If desired, dip bottoms of apples into 1 cup chopped peanuts. Set on a buttered baking sheet; chill, if desired. Makes 14 to 16 caramel apples.