December 2, 2010

Grandma's Caramels

4 cups sugar
2 cups light Karo syrup
1/2 tsp salt
2 cups whipping cream
Bring to boil. Slowly add:
2 cups cream
10 oz can evaporated milk
Continue to boil until caramel reaches a soft --firm ball stage (at least 15 minutes and sometimes as long as 30 minutes.) You don't want it so soft it won't hold it's shape and you don't want it so hard it feels like it's going to pull your teeth out while you eat it. If you don't have a thermometer you can test this by pooring a spoonful of the caramel into a ice cold glass of water. Whatever the caramel sets up like in the water it will set up the same when it's cooled.  (You'll want to use a heavy duty pan like a pressure cooker and or your grandma's old ones so the caramels won't burn. They will burn in normal pans.)

When you've reached the right stage remove the caramels from the heat and add your vanilla. You can also add up to 1 cup of nuts. Poor caramels into a lightly grease jelly roll pan. If you want really thick caramels you can use a 9x13 pan. Let sit until cool and then you can cut up the caramels and wrap them in wax paper to give away or just eat them--that's what I usually do!

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