I have several Caramel recipe’s, but this is my favorite! This Caramel takes some cooking time, but is well worth it. They are creamy, chewy & delicious. The nuts are optional of course. It also makes wonderful Caramel Apples as well.
You can also save some of the hot caramel in a glass bowl, & serve with apple slices.
4 Cups Sugar
1/2 Tsp. Salt
1 Quart Whipping Cream
2 Cups Karo Syrup
1 lg. can Sego Evaporated Milk
1 Tablespoon Pure Vanilla
Mix sugar, salt, whipping cream and Karo syrup in a large heavy pan. Cook on medium heat. Stir Constantly. Cook until soft ball stage (it take about 1 hour to cook, stirring constantly)
Add vanilla. Stir. Pour onto buttered cookie sheets. Cool, cut & wrap.
by Get Off Your Butt and BAKE
Can you give me some idea as to how long they stay good? I’m a student who loves to cook so I am going to make them for my teachers 🙂
HI SARAH,
As long as they are wrapped in wax paper, and then kept sealed in a zip-loc or well sealed container…they will stay good for a month!
Jonna
I had some trouble getting it to thicken, and badly burned myself, but all in all this was amazing! It’s still cooling but everytime I pass the counter I take a little bit 🙂
Thank you for all these wonderful recipes!!! I have hundreds saved on my computer and I have made so many! You’re amazing! Thank You!
Oh Sarah!
I’m soooo sorry that you burned yourself. I hope that you’re o.k.
These caramels take patience, because they do take a while to thicken…but they are so worth it.
Thanks for commenting, and please “be careful!”
Jonna
So yummy! I did have to do a double take on when to add the milk… it isn’t in the instructions, but I assumed it went in with everything else. 🙂 Thanks for sharing!