|wrapped and ready to go!|
|partial caramel slab|
2 cups sugar
1 3/4 cups dark Karo syrup
1/2 lb. butter (no substitutes)
1 pint whipping cream
1 tsp vanilla
1 cup walnuts
Cook sugar, Karo, butter and 1/2 cup cream until mixture reaches a rolling boil. Add remainder of cream slowly and cook to a stiff ball or 243 degrees on candy thermometer. (NOTE: For Utah and higher elevations, adjust temp to 235 degrees)
Remove from heat and add nuts and vanilla. Pour into buttered 9 X 13 X 2" pan and let cool overnight. Cut into squares and wrap in waxed paper. Absolutely the best caramel EVER!
You can also cook to 240 degrees; roll out on waxed paper, put marshmallows in center and roll into a log. Let set and slice and wrap in waxed paper.
I have seriously never had better caramel anywhere!
Make sure you are using a candy thermometer and watch closely - it climbs quickly and one degree makes a difference!