Categories: dessert

Ingredients

• 4 cups sugar
• 2 cups dark Karo syrup
• 1 quart heavy (whipping) cream
• 1 teaspoon vanilla

Directions

1. • Combine sugar, syrup and 3 cups cream in a large pan. Use a pan deep enough to contain mixture, as it boils up as it cooks. Stir candy constantly, over medium-high heat until thick and it reaches “soft-ball” stage.

2. • Add remaining 1 cup cream and continue cooking until it reaches “hard ball” stage, or until desired hardness/temperature.

3. • Remove from heat and stir in vanilla.

4. • Pour into buttered 13 × 9 baking pan and set in cool, level place to harden.

5. • When half-way cool, mark the surface with a sharp knife in half-inch squares.

6. • When completely cold and hard, turn the candy out of the pan, upside down. Break along the score lines by striking softly on the back with a knife handle.

7. • Wrap each caramel in a small square of waxed paper.

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