App & Osborne Family Cookbook 2004
Pat Osborn Scott
6 C sugar
1 C butter
1 pint cream
1/2 pint of milk
1 pint white Karo syrup
2 C nuts
1 tsp. vanilla
1. Mix all ingredients together in a large saucepan or soup pot. Boil to a hard ball stage. You can ever use a candy thermometer to reach 238-242 degrees or drop a spoonful into ice water and make sure it creates a firm ball. Bring it to a boil slowly; you want to give the sugar and milk solids time to caramelize.
2. Line a 9×13 pan with parchment paper. Pour mixture into the prepared pan. Set into a cool place for 24 hours to set up. Do not put into the fridge; caramels absorb a lot of moisture from the air and the odors in the fridge may alter the flavor of your caramels.
3. Lift caramels out of pan by the parchment paper. Cut into squares and wrap in cellophane candy wrappers or wax paper.