This is my Grandma Hatch’s caramel recipe and it is the BEST caramel recipe I have ever tried. These make for an awesome, inexpensive teacher gift, neighbor gift, etc. I make these every single year for Christmas and they are a huge hit. Just make sure that you really watch your pot while it is boiling, you have to make sure to keep stirring the entire time or else you can easily burn the caramel. If you make these, let me know! This quick video I made shows you the step by step instructions when I made them for Christmas this year.
2c white sugar
2c light Karo Syrup
3c heavy whipping cream
(FYI: 1 quart = 4 cups, often times the cream or Karo syrup comes in quart size containers).
1c chopped nuts (if you want, I usually don’t do this)
Dash of salt
Combine sugar mixture in a large pot. Heat 3 c heavy cream in microwave until quite warm and add to pot. Bring the mixture to a boil over medium-medium to high heat. Stir with a long handled spoon, and never stop the boiling process. (Be very careful, the steam can really burn your hands!). Cook to 242 degrees on a candy thermometer. Remove from heat and add the vanilla and nuts (if desired). Put into a well buttered cake tin. Let cool completely in a cool area overnight. Cut into long strips in whatever size you like. Wrap individuals into waxed paper cut into squares, or long strips in saran wrap and then with aluminum foil.
A good aluminum, or iron pan works well.