I love homemade caramels. My mother would make them around the holidays as a special treat. The key to a good caramel is cooking it just to the right temperature without going too far *and* remembering to keep stirring! It will burn quickly if not watched.
For those who have patience, homemade caramels are your reward :-) When cooled, cut the caramels into small squares and wrap with waxed paper. Perfect for snacking or gift giving.
Caramel Candy
6 oz. sugar
6 oz. butter
1/2 can caro syrup (i.e. Karo, light corn syrup)
Bring to a boil. Then, when boiling, stir constantly so it won’t burn. Stir until forming a soft ball then add flavor and nuts, if wanted.
Unfortunately, I am uncertain how large a can of caro syrup would be since they only come in bottles today. I suspect it would be about 1 cup.
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