Favorite Caramels

Origin: Aunt Marilyn

3 ½ cup white sugar

1 ½ cup white Karo

½ cup butter

2 cup cream

Put all ingredients, except 1 cup cream, in heavy pan. Cook to soft ball stage. Add remaining cream. Cook to 235 degree. Add 1 teaspoon of vanilla. You can add 1 to 1 ½ cup of chopped nuts. Stir frequently while cooking. Pour into a well greased glass 9×13 pan. Let the caramels cool over night. Loosen edges with a butter knife and turn out on to a cutting board. Cut to desired size. Wrap in wax

paper. You can also melt chocolate and dip the caramels into chocolate.

TAGS: Christmas, Candy