Cream Caramels:
1 C. white Karo syrup
2 C. white sugar
3 C. whipping cream (we used heavy cream)
1/4 tsp. saltPecan nuts or walnuts (opt)
Mix syrup, sugar, salt and 1 C. of the cream. Stir constantly and cook until it boils. Turn to medium low and cook to medium hard ball stage (250*). Add second cup of cream and cook to medium hard ball stage again. Add third cup of cream and cook to 232*. Pour in pan lined with pecan nuts or walnuts. Cool.
Apples: To dip apples use the following degrees for each time you add cream: 242*, 242*, 235* Easiest to use candy thermometer.
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