What's different from this recipe and all the others out there?
I'm not sure but could it possibly be the 3 pints of real cream in this recipe? Yes......you heard right. That just might be why they are so good.
Back in the old days I could go to one of the local cheese houses for my cream but I don't think they sell it anymore with all the rules and regulations. That was so much better than what you buy at the store.
An accurate candy thermometer is essential for making these. Read tip below on how to check your thermometer.
The cooking time required for these caramels is 2 1/2-3 hours so give yourself plenty of time.
First in a large saucepan mix your sugar, corn syrup.........
The caramel is starting to darken. After it reaches 238 add the final pint of cream.
Reduce heat to medium.
See how dark it's getting. This time boil until the thermometer reads 242 degrees.
Remove from heat immediately and add 1 tsp vanilla and stir in.
After it's completely cooled off, cut in pieces and.........
wrap in wax paper.
A little sprinkling of sea salt......SO GOOD!!!
4 1/2 cups white sugar
1 pint light karo
3 pint whipping cream divided
1 tsp vanilla
IMPORTANT TIPS: Make sure your candy thermometer is accurate. You can test it in boiling water. The temperature should read 212 degrees. If it doesn't make adjustments accordingly.
Don't let the bulb of the thermometer rest on the bottom of the pan as this can give an inaccurate reading.
Use a large heavy duty pan as it will bubble up a lot.
Mix the first two ingredients and 1 pint whipping cream together in a large saucepan.Stir constantly until it reaches a boil.
Over medium to medium high heat boil to 238 degrees on a candy thermometer stirring occasionally.
Add 1 pint whipping cream to mixture and again boil to 238 degrees stirring occasionally.
Add the final pint of whipping cream to mixture and reduce heat to medium and boil to 242 degrees.
This whole cooking process will take approximately 2 1/2 hours or more.
When your thermometer registers 242 take off heat and stir in 1 tsp vanilla.
Pour into a buttered sheet pan. Let it cool to room temp. When completely cooled off, cut in pieces and wrap in wax paper.printablerecipe