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Homemade Caramels

Ingredients

  • 1 Tbsp. butter
  • 4 c white sugar
  • 2 c karo syrup
  • ½ t. salt
  • 1 qt. whipping cream
  • 1 lg can evaporated milk
  • 1 T. vanilla
  • 1 c chopped walnuts optional

Instructions

  1. Generously butter two cookie sheets. {Yes, this is going to make a lot of caramels.}
  2. In a very large pot {if it's not 6 quarts or bigger, I would half this recipe}, mix sugar, syrup, salt and 2 cups of the cream together on medium low; bring to a boil stirring full time.
  3. Gradually stir in the remaining 2 cups of cream, stirring constantly.
  4. Bring to boil again and add the evaporated milk, slowly.
  5. Cook to the firm ball stage (232 degrees). {Confession: the first time I made these, I got way too impatient and didn't let it get to 232 degrees. It ended up being just a big, soupy mess! Make sure to get it all the way up to the right temperature!!}
  6. Remove from heat and add the vanilla and nuts.
  7. Pour into your greased pans and let stand for 24 hours
  8. Cut into rectangles and wrap in cellophane or wax paper, twisting the ends.
  9. Try your hardest not to eat too many. ;)