Ingredients
1 ½ cup white karo (corn syrup)
4 C sugar
3 C heavy whipping cream
¼ tsp salt
1 stick + 1 T butter
2T vanilla
Preparation
Boil corn syrup, sugar, cream and salt 30-40 minutes until it hits 2350F (soft ball stage is 2400F). If dipping into chocolate, continue cooking to 2450F (between soft ball and hard ball). Stir constantly
Just before removing from heat, add the butter and vanilla and stir.
Pour into greased 13x9 pan.
Option 1 - Cut when cool and wrap in wax paper. (might need to cut to 2400F soft ball stage)
Option 2 - Freeze pan and cut when cold. Keep pieces of caramel cold when dipping into chocolate coating.
For chocolate caramels, add 6 oz unsweetened chocolate to karo goo but do not add the extra T of butter.
Note: Make ½ batch and use large pan to avoid boil over.
