LOVELY LIGHT CARAMELS
This is my mothers recipe. The only one I'll use. If you don't cook it to 230, more like 220 you will have a lovely caramel sauce instead of caramels. (My mom lives in a higher altitude and her caramels must reach 242 degrees to be firm enough.)
Provided by startnover
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 6
Steps:
- In a heavy sauce pan stir together the sugar, karo and 1 c of cream.
- Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready.
- While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again.
- Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now.
- Pour into a lightly buttered 9 by 9.
- Allow to cool.
- Cut into squares and wrap in wax paper or keep in pan and cover with plastic .
Nutrition Facts : Calories 5946.1, Fat 269.6, SaturatedFat 167.9, Cholesterol 896.1, Sodium 1257.9, Carbohydrate 937.5, Sugar 583.3, Protein 10.7
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