Butter Caramels

Directions

1. 1
   Place sugar in a clean dry saucepan.
2. 2
   Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan.
3. 3
   Bring to a boil and continue cooking on high until amber colored.
4. 4
   Turn heat off and with a wooden spoon, stir in the butter and then the cream.
5. 5
   Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm.
6. 6
   Once firm, cut into squares.
7. 7
   Wrap in decorative clear plastic.
8. 8
   Store at room temperature.