- 2 Cups Sugar
- 1 ½ Cups Karo Syrup
- 2 Cups Heavy Cream
- 1 Cup Butter (8 ounces)
- 1 ½ Cups Pecans – Chopped (optional)
- 2 Tsp vanilla
Heat sugar, syrup, butter, and 1 cup cream to boiling in a deep pot (liquid doubles in size momentarily during cooking). Stirring constantly, slowly add remaining cream (do not allow to stop boiling). Stirring constantly and eventually using a digital thermometer, heat until 242 degrees Fairenheit (firm ball stage). Remove from heat, add nuts & vanilla. Pour into parchment lined pan. Cool, cut & wrap in waxed paper and give to friends. For chocolate caramels, add 2 squares (1 oz each) of unsweetened chocolate after removing from heat.Via email from Dave Onsrud, Winter 2008
My coworker Dave brings these little wonders into the office every year; and today is the day this year. Awesome! Thanks Dave!