Butter Caramels

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“These are so good. I should make them ALL year instead of Just at Christmas”
1hr 30mins
32 squares

Ingredients Nutrition


  1. Place sugar in a clean dry saucepan.
  2. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan.
  3. Bring to a boil and continue cooking on high until amber colored.
  4. Turn heat off and with a wooden spoon, stir in the butter and then the cream.
  5. 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.
  6. Once firm, cut into squares.
  7. Wrap in decorative clear plastic.
  8. Store at room temperature.

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