Caramel (everyone begs for this)


Well-known member
Caramel (I make 1 1/2 batch at once)

2 cups sugar

1/2 cup real butter

3/4 cup Karo syrup

2 cups light cream (I use half and half)

Butter 8" square baking pan. Combine ingredients

in heavy large sauce pan. (must be heavy, and not light weight)

Bring to boil over med high heat, stirring often.

Watch mixture, and as it begins to thicken and darken, stir constantly, until mixture reaches 245 degrees (firm ball)on candy thermometer.

Immediately pour into prepared pan. Cool. Cut into squares and wrap with waxed paper. Store in tin.