Caramels

Ingredients:
1 quart Karo syrup light
4 cups sugar
2 cubes (1 cup) of butter
1 large can evaporated milk
1 pint heavy whipping cream

Directions:
In a stock pot, combine Karo syrup and sugar.  Bring to a boil on medium high heat and boil for 4 minutes.    Add cubes of butter one at a time melting each one before adding the next.  Add evaporated milk and whipping cream.  Keep on Low for an hour at 210 degrees stirring every 5 to 7 minutes.  Slowly bring final temperature to soft ball stage on Medium High, almost 240 degrees.  It will scorch if you do it too fast.  Spray with oil two 8 x 10 glass casserole dishes and pour into.  Let set, cut, and wrap in wax paper.  If caramels don't set, put caramels back in stock pot and bring your temperature up higher than before.  If the temperature gets too high, caramels will be too hard to cut.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog at www.cookingwithruthie.com.