Caramels – Like See’s

wrapped and ready to go!

cut caramel

partial caramel slab

2 cups sugar
1 3/4 cups dark Karo syrup
1/2 lb. butter (no substitutes)
1 pint whipping cream
1 tsp vanilla
1 cup walnuts

Cook sugar, Karo, butter and 1/2 cup cream until mixture reaches a rolling boil.  Add remainder of cream slowly and cook to a stiff ball or 243 degrees on candy thermometer.  (NOTE: For Utah and higher elevations, adjust temp to 235 degrees)

Remove from heat and add nuts and vanilla.  Pour into buttered 9 X 13 X 2″ pan and let cool overnight.  Cut into squares and wrap in waxed paper.  Absolutely the best caramel EVER!

You can also cook to 240 degrees; roll out on waxed paper, put marshmallows in center and roll into a log.  Let set and slice and wrap in waxed paper.  

I have seriously never had better caramel anywhere!

Make sure you are using a candy thermometer and watch closely – it climbs quickly and one degree makes a difference!