When making candy caramels there are a few important things to note.  The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.
Caramel Ingredients - 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup light corn syrup
- ¼ cup butter
- 1 ½ cups half & half
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee
Method
Butter a 8” x 8” pan, we use a silicon pan since you do not really need too much butter. In a 2 quart sauce pan combine the white sugar, brown sugar, corn syrup, butter, half & half and instant coffee. Note: We usually like to use All-Clad's 2 quart sauce pan, although if you are making caramels for the first time you might want to use a 3 quart heavy bottomed pot instead to avoid boil-over. Over medium heat stir together until the butter is melted and the sugar is completely dissolved.  You should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.
Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C). Then pour into your 8” x 8” pan immediately. Cut into 1 inch pieces after cool. Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.
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