Cranberry Caramels

• 1 teaspoon plus 1/4 cup butter, divided
• 1 cup sugar
• 1 cup chopped fresh cranberries
• 1 cup light corn syrup
• 1/2 cup heavy whipping cream
• 1/8 teaspoon salt

1. Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter.
2. In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248u0b0 (firm-ball stage).
3. Remove from heat. Immediately 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; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

butter, sugar, fresh cranberries, light corn syrup, heavy whipping cream, salt

Taken from www.tasteofhome.com/recipes/cranberry-caramels/ (may not work)