2 sticks butter
1 cup light Karo syrup
2 1/4 cup light brown sugar
1 pint heavy whipping cream
2 to 3 cap fulls Vanilla
Begin melting the butter on low heat. Add Karo syrup, then brown sugar and heavy whipping cream. Turn the heat up just past medium until it starts to boil.
Prepare your pan. Turn 8x8 cake pan upside down. Place foil shiney side down and tuck the corners to create a tight corner. Moce the foil from bottom to inside the pan. Put a teaspoon plus a little extra butter in the pan. Heat on high for 30 seconds until you can spread the butter.
Stir occasionally until it starts to boil.
Then stir constantly for about 45 minutes. The stirring stops thr caramel from boiling over.
When the caramel gets lighter with bubbles over the top (you know those big ploppy bubbles which look like a lava pit).
Put in the candy thermometer in the pan. Make sure it is about an inch off the bottom and that you can still stir. You need to let the caramel get to 252 degrees ... exactly!
Move quickly! Stir the vanilla in and pour into the pan. I didn't say it before but you should have a pan large enough to handle the reaction when the vanilla causes the caramel to bubble up towards the top.
Let the caramel cool in a refrigerator for about an hour thirty minutes. Cut and wrap.
...and that is Daddies delicious delectable dandy candy caramels! By George