Jan's Caramels

by firebutterfly

Servings:

INGREDIENTS

2c White sugar
2c Light Karo Syrup
Pinch of Salt
1/2c Butter (1 stick)(do not substitute!)
2c Whipping cream
1t vanilla
optional: Walnuts or Pecan's
Candy Thermometer

INSTRUCTIONS

* Put Karo Syrup, Sugar, & Salt in a large heavy bottom Sauce pan. Stir occasionally to keep from burning. Heat to 245 degrees. Watch Carefully!
* Add Butter & Whipping cream & Carefully Heat to 242 degrees. Watch Carefully
* Take off stove immediately.
* Add Vanilla & nuts.
* Pour into Buttered Cookie sheet with sides.
* Cut with a sharp knife when it is just above room temp.
* Wrap in Wax paper squares.

CHEF COMMENTS

It is best not to double this recipe unless you have very large soup pots. Like any when making any candy, please make sure you do not leave the stove unattended since it will reach temperature suddenly.

Tagged: caramel, caramelandfudge, desserts add tags

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