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Irish Cream Caramels

Yield: Serves 6



  1. Combine cream, sugar, syrup and butter in large heavy saucepan
  2. Using a candy thermometer, heat to 245 degrees F, stirring constantly
  3. Remove from heat at once
  4. Stir in extracts; pour into a buttered 8-inch square pan
  5. Cool just until firm
  6. Loosen candy around edges with a knife; invert on cutting surface
  7. Cut into 1-inch squares with a sharp knife
  8. Cool completely and wrap each in wax paper
  9. Store in a cool place (will keep well for several weeks)