Irene’s Caramels
Oct 17th, 2009 by Becca
2 cups sugar
1 1/2 cup dark Karo syrup
1 cup butter
2 cups cream
Nuts
1 tsp. vanilla
Combine sugar, syrup, butter and 1 cup cream; bring to boil, stirring constantly. Add remaining cream and cook slowly to hard ball stage (260 degrees—candy thermometer)
After adding the last cream, you don’t have to keep stirring. Remove from heat. Add nuts and vanilla.
Pour into greased 9×13pan. Cut when cold–wrap in wax paper.
Mom says she used an aluminum foil pan—probably 8 x 10.