- Serving Size:   40
- Gluten-Free:   True
- Vegetarian:   True
- Weight Watcher Points:   3
- hor d'oeuvre
- ... Ingredients Loading
In a medium saucepan, stir together the sugar, corn syrup and water over med-high heat. Bring to a boil while continuing to stir until all the sugar is dissolved. Continue to boil without stirring but swirling the pan gently until the mixture is a light golden color.
Stir in the cream mixture slowly (the mixture will bubble violently) and simmer over low heat stirring frequently until the caramel reaches 248 degrees, or soft ball stage, on a candy thermometer, approximately 15 minutes.
*Note: I poured my mixture onto a baking sheet and cut the cooled caramel into 1/2 inch ribbons. I then rolled each ribbon into the pinwheel shape you see in my pictures. The squares are much easier because as you handle the caramel it will begin to warm up and become difficult to deal with.