The first time I tasted my Grandma's caramels was my freshman year at BYU. I was instantly hooked and couldn't believe I'd never had them growing up. My grandma was "famous" for her caramels making them every year at Christmas time and giving them away as gifts. When I got older, I asked for the recipe and I love it! Be patient while stirring the caramel...it takes a while. Let the whole family take turns stirring if you want.
4 cups white sugar
2 cups white Karo syrup
1 1/2 cups half and half (low-fat is okay)
1 cup whipping cream (light cream is okay)
1 cube butter
1 can sweetened condensed milk (fat free is okay)
dash of salt
Combine all ingredients in a saucepan. Stir well and bring to a boil over high heat. Turn down to medium as soon as the candy boils. Stir constantly with a wooden spoon until right consistency. Test in a cup of ice water or use a thermometer which reads soft ball (about 230 degrees). The color changes when it is ready. It may take 50 minutes to reach this stage. Don't overcook it or it will be stiff rather than soft and chewy. Pour into greased jelly roll pan. Cool. Cut into pieces when it is set up. Pieces can be wrapped in wax paper and stored in an airtight container.
One year we made Casher Turtles using this recipe. Simply lay a spoonful of Cashews onto greased cookie sheet or greased wax paper. Pour a little caramel over top of cashews. When cool and a spoonful of melted chocolate on top.
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