Homemade Christmas Caramels

2️⃣ Heat the Cream Mixture

1. Combine butter and heavy cream in a medium glass bowl and microwave for 1 minute 30 seconds.The mixture should be steaming and the butter mostly melted.
2. Stir and let the butter finish melting.Keeping this mixture warm helps prevent the caramel from seizing when added later.

3️⃣ Start the Caramel Base

1. Combine water and light corn syrup in a heavy-bottomed medium saucepan over medium heat.The heavy pan encourages even heating and prevents hot spots.
2. Add granulated sugar and stir.Stir only until the sugar is moistened—afterward, let it cook undisturbed to avoid crystallizing.
3. Bring mixture to a boil and cover for 1 minute.Covering traps steam that washes sugar crystals down the sides.

4️⃣ Cook to Hard-Crack Stage

1. Remove the lid and insert a candy thermometer.A thermometer ensures accuracy—caramel is temperature-sensitive.
2. Cook for 5–10 minutes, until the candy reaches 320°F.This stage deepens the caramel flavor and color.

5️⃣ Add the Cream Mixture Carefully

1. Pour a small amount of the warm cream mixture into the hot caramel and stir.The mixture will bubble vigorously—add slowly and cautiously.
2. Continue adding the cream mixture a little at a time, stirring after each addition.This gradual incorporation keeps the caramel smooth.

6️⃣ Cook to Soft-Ball Stage

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