NOTE: When making candy recipes, it is very important NOT to stir unless the recipe indicates to do so.
In a saucepan combine sugar, lecithin, butter, corn syrup and one cup of cream.
Bring to a rolling boil.
Slowly add the remaining cup of cream so that boiling does not stop.
Reduce heat as temperature increases.
Cook to 250 for a firm caramel or a few degrees less for a softer candy.
Pour into a buttered 8″ square pan.
Do NOT scrape the candy out of the pan as this may cause candy to cyrstalize.
You may wrap the caramels individually in parchment paper.
Makes about 48 pieces.