Caramels

1. 1

   Boil corn syrup, sugar, cream and salt 30-40 minutes until it hits 2350F (soft ball stage is 2400F). If dipping into chocolate, continue cooking to 2450F (between soft ball and hard ball). Stir constantly

2. 2

   Just before removing from heat, add the butter and vanilla and stir.

3. 3

   Pour into greased 13x9 pan.

4. 4

   Option 1 - Cut when cool and wrap in wax paper. (might need to cut to 2400F soft ball stage)

5. 5

   Option 2 - Freeze pan and cut when cold. Keep pieces of caramel cold when dipping into chocolate coating.

6. 6

   For chocolate caramels, add 6 oz unsweetened chocolate to karo goo but do not add the extra T of butter.

7. 7

   Note: Make 1/2 batch and use large pan to avoid boil over.

* Per serving · 4 servings · Values may vary.

No additional tips available.