Cream Caramels

My mother Jan Phillips Ellis, was given a 1950's red and white Betty Crocker cookbook when she was married in 1954. When I was learning to cook, this cookbook became my favorite and this recipe was my first effort at candy. The caramels are smooth, pure luxury.

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Step 1

Mix sugar, Karo, butter, and 1 cup cream in a large heavy pan

Step 2

Bring to boil stirring constantly

Step 3

Gradually add the second cup of cream

Step 4

Stir frequently as mixture begins to thicken

Step 5

Stir constantly as it darkens

Step 6

Bring to 254 degrees (hard ball)

Step 7

Pour into battered pan with the nuts (broken). I like lining the pan with foil for ease of cutting.

Step 8

When cold, cut into squares.