Creamy Caramels
by: Kay Hodges
½ Cup chopped Nuts
2 Cups Sugar
¾ Cup Karo Syrup
½ Cup Butter
2 Cups Half & Half
Butter Square Pan. Spread in nuts on the bottom of the pan. Heat Sugar, Karo, Butter and 1 Cup of the Half and Half to boiling, stirring constantly. Stir in the other cup of Half and Half. Cook over medium heat to firm ball stage – 245 degrees on candy thermometer. Pour over nuts. Cool. Cut into 1 inch squares and wrap in wax paper.
*** Firm ball stage is: When it holds it’s shape until pressed. (242-248 degrees)
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