Cream Caramels - Rua J.

If you already made this Krystal post yours and I will delete mine.  I had to make this for my Merry Window Caramels so I posted.  I use a caramel recipe similar to this one for some of my Christmas Candy.  This is almost fool proof except adding the cream too slowly so the candy curdles.  We love caramel and it is used for so many things.  This is more labor intensive for popcorn balls but it can be used for them or you can use it for a caramel topping for ice cream.  Just don't cook it as long.  You stop cooking as soon as you add the last of the cream and it boils together so it won't separate.

Cream Caramel - Rua Jones

4  C. Sugar                                                        1/4  tsp. Cream of Tarter

2  C. Karo syrup                                                1/2  tsp. Salt
4  C. Whipping Cream (un-whipped)                  2  tsp. Vanilla

Mix sugar, salt and Cream of Tarter together in heavy 4 quart pan.  Stir in  Karo and 1/3 of the cream.  Cook over medium heat stirring until sugar is dissolved and it is boiling slowly.  Cook to softball.  If this seems too hot, reduce heat so candy will not scorch.  Slowly add another 1/3 of cream.  (Heat may be turned up to med-high when adding cream if you watch it carefully and turn it down again after each cream portion has been added.)  Do not allow boiling to stop or candy will curdle.  Cook to soft ball again.  Slowly then add last 1/3 of cream keeping mixture boiling.  Cook to firm ball.  Remove from heat and add vanilla.  Pour out into buttered 9 x 13 pan.  Let cool.  Cut into squares wrap in waxed papers, individually.  Store in covered tin box or in fridge in sealed container.  Will keep 2-3 wks.