Christmas Caramels

Butter a 9-inch square baking pan; set aside. In a 1-quart saucepan, combine cream and milk. Place over low heat and let warm but do not allow to boil while cooking sugar. In a 4-quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until well-mixed. If sugar crystals are present, wash down sides of the pan with a wet pastry brush.

Clip on candy thermometer. Reduce heat to medium. Bring to a boil and cook to 250F (120C) or hard-ball stage. Stir in butter and warm cream-milk mixture. Temperature will decrease. Stirring constantly, continue cooking over medium heat until thermometer reaches 244F (120C) or firm-ball stage. Pour into prepared pan. Cool overnight. Cut into 1-inch squares. Wrap in waxed paper or dip in tempered chocolate.