Irene’s Caramels

2 cups sugar

1 1/2 cup dark Karo syrup

1 cup butter

2 cups cream


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 9x13pan. Cut when cold–wrap in wax paper.

Mom says she used an aluminum foil pan—probably 8 x 10.

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