Carmels

2 C. whipping cream
½ c. milk

2 C. sugar
1 ¼ C. karo
¼ tsp. Salt

1 tsp. Vanilla

Mix the cream and milk together. Put about 1/3 of the milk mixture into a heavy saucepan. Add the sugar, karo and salt. Cook over fairly low heat for about ½ hour, or until it becomes pale beige in color. Turn up the heat and add about half of the remaining mixture of milk. Do not let it stop boiling after you add the cream mixture or it will curdle. Abouit 15-20 minutes later add the rest of the cream mixture. Cook to a firm, soft ball (230-234 degrees).

You don’t need to stir while they are cooking, except when adding the liquid, and at the last when the syrup becomes thick and might stick to the bottom of the pan.

Pour into a 9 X 13 pan and let cool.