Homemade Caramel Candy

Many years ago a lady I cleaned for gave me this recipe for the best homemade caramels I ever had. At that time it was one of those secret recipes, don't share this with anyone, it's an old family secret recipe. As far as I recall I kept my promise but that was like 30 years ago and I think recipes are meant to be shared and there probably are a million and a half recipes like this.
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.........

and 1 pint of whipping cream. Over medium to medium high heat, bring to a boil stirring constantly. After this starts boiling you just have to stir occasionally. The high fat content in the cream keeps this from scorching but keep a close eye on it. It will bubble up quite a bit. Boil to 238 on candy thermometer.

When your thermometer reads 238 degrees add the next pint of cream and continue to boil stirring occasionally.

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.

Pour into a buttered sheet pan and let it cool to room temperature.

After it's completely cooled off, cut in pieces and.........

wrap in wax paper.

A little sprinkling of sea salt......SO GOOD!!!

Caramel Candy

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.

Directions:

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.

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Linking to:
StoneGable
Clever Chick
Foodie Friday