* Ingredients *
2 cups (1 pint) Heavy Whipping Cream (Not Old Style)
1 cup white sugar
3/4 cup light Karo syrup
1/2 cup butter (1 cube)
* Directions *
Melt butter, sugar, Karo syrup, and Heavy Whipping Cream in a large saucepan on low heat stirring constantly until the sugar is all melted down. Turn stove on high and bring to a boil, reduce heat and use candy thermometer to make sure the heat of the caramel lowers to 209 degrees F (stirring constantly with wooden spoon) until they are a light caramel color. I then use the 'drop method' of dripping a teaspoonful of the caramel in a very cold cup of water and if it stays in caramel form while swirling the water with my finger then they are done. If the caramel mixture mixes in with the water and makes it a milky color then they aren't ready yet. Continue cooking and after a few minutes retry the drop method.
When the caramel passes the drop method test, remove from heat, stir for a minute or two to partially cool it down, then pour into a buttered glass Pyrex pan (13x9 inch). Let cool completely. Using a butter knife, cut the caramel into 1 inch squares. Wrap individually in wax paper and twist the ends like a Tootsie Roll.
* Disclaimer *
These are highly addictive! Use caution when bringing them to family gatherings, to neighbors, and to friends; you may be asked to make them every year for Thanksgiving and mostly Christmas!
* Credit *
Marsha
