Prep 0 mins
Cook 15 mins
This is my mothers recipe. The only one I'll use. If you don't cook it to 230, more like 220 you will have a lovely caramel sauce instead of caramels. (My mom lives in a higher altitude and her caramels must reach 242 degrees to be firm enough.)
- 2 cups heavy cream
- 2 cups white sugar
- 2 cups white Karo
- 1⁄2 cup butter
- 1 teaspoon vanilla
- pecans (optional)
- In a heavy sauce pan stir together the sugar, karo and 1 c of cream.
- Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready.
- While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again.
- Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now.
- Pour into a lightly buttered 9 by 9.
- Allow to cool.
- Cut into squares and wrap in wax paper or keep in pan and cover with plastic .
These are very delicious. Rich and buttery. I used walnuts in place of the pecans and sprinkled them in the bottom of the pan (I thought they would stay there, but they all floated to the top). Also, I thought this was WAY too much caramel for a 9x9-inch pan, unless you like really thick pieces. I actually ended up using a 9x13-inch pan. Nevertheless, I LOVE caramels, any kind of caramels, and this one goes on my favorites list :)