Ingredients
The following ingredients have 4 Servings
- 3 cups sugar
- 3 cups light Karo syrup
- 4 cups whipping cream, divided
- 1 teaspoon salt
Instruction
- In a large heavy bottomed pan over high heat, mix together sugar, Karo syrup, 2 cups of whipping cream, and salt. Stirring constantly and using a candy thermometer, cook until the mixture reaches 235-240 degrees.
- Add one more cup of cream, and stir constantly until it reaches 235-240 degrees again.
- Add the last cup of cream, and stir constantly until the caramel reaches 235-240 degrees.
- Pour into a 9×13 pan and an 8×8 pan lined with parchment paper, and allow to cool overnight or at least 4 hours at room temperature.
- Cut into small squares (if it sticks to your knife, try using a plastic knife) and wrap with parchment paper squares, twisting each end to secure the wrapping. I found it was easier to cut them when they were slightly cooler than room temperature.
