Food & Cooking Recipes Dessert & Treats Recipes Caramel for Bar Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Yield: Makes 3 3/4 cups This recipe is used for Golden Popcorn Squares, Congo Bars, and Pecan Caramel Shortbread and can easily be halved or doubled. Ingredients 4 cups sugar ½ teaspoon cream of tartar ¼ teaspoon salt ½ cup heavy cream Directions Combine sugar, cream of tartar, salt, and 2/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until some sugar begins to melt and turn golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, until all sugar is melted, deep golden, and a candy thermometer reads 300 degrees (hard-crack stage). While stirring, pour the cream slowly down the side of the pan. When cream is incorporated, remove from heat; transfer to a heatproof bowl. Print