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Ingredients
- 1 1/2 cup white karo (corn syrup)
- 4 C sugar
- 3 C heavy whipping cream
- 1/4 tsp salt
- 1 stick + 1 T butter
- 2T vanilla
Method
- 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
- Just before removing from heat, add the butter and vanilla and stir.
- Pour into greased 13x9 pan.
- Option 1 - Cut when cool and wrap in wax paper. (might need to cut to 2400F soft ball stage)
- Option 2 - Freeze pan and cut when cold. Keep pieces of caramel cold when dipping into chocolate coating.
- For chocolate caramels, add 6 oz unsweetened chocolate to karo goo but do not add the extra T of butter.
- Note: Make 1/2 batch and use large pan to avoid boil over.
