Cranberry Caramels Recipe

Directions:

1. Line an 8-in. square dish with foil; grease the foil with 1 teaspoon butter and set aside.
2. In a large heavy saucepan, combine the sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil, washing down sides of pan using a pastry brush dipped in cold water to eliminate sugar crystals. Once mixture reaches a boil, cook without stirring until a candy thermometer reads 248° (firm-ball stage).
3. Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight.
4. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: 1-1/4 pounds.