• 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!