Ethel
2 lbs. granulated sugar
1 can Karo syrup (light)
(1 ½ lb. can)
1 pint cream
½ pound butter
¾ tablespoon vanilla
Put sugar, Karo and cream in a large kettle and boil for about a half hour. Then add butter and cook until it is rather thick and bubbly. ? in ice water until it is chewy but does not stick to your teeth. Add vanilla. Pour into buttered pan about 8” or 9” squares. Cut and wrap in waxed paper.
For chocolate, add 4 oz. Bakers’ chocolate to first mixture.
For nut caramels add nuts before pouring in pan.
great & grand 