Microwave Caramels

Directions

1. 1
   In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
2. 2
   Blend in the sugar, corn syrup and 1 cup of the heavy cream.
3. 3
   Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248°F).
4. 4
   Gradually blend in the remaining cream.
5. 5
   Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
6. 6
   Pour into greased Pyrex baking dish and allow to cool 3 hours.
7. 7
   Cut into squares and wrap each individual piece in waxed paper.