Soft Yummy Carmels

From Sis Stansfield

This was one of the things my Grandma always made for Christmas. I think this recipe is the same as Sis Toone's (they tasted the same to me). Sis Toone called hers "Butterscotch Fudge". My Grandma got it from a book called "Let's Make Candy" by Pauline Atkinson.

2 C. White Sugar
1 1/4 C. white Karo
2 C. Heavy Whipping Cream
1/2 C. milk (I used skim, so I think any kind will work)
1/4 tsp. salt
1 tsp vanilla

Before starting grease a 9 X 13 pan with pam. Also adjust your thermometer reading (see below).
Mix the cream and milk together in a mixing bowl.
Put about 1/3 of cream mixture into a heavy saucepan. (I didn't have a heavy saucepan and it still turned out). Add the sugar, karo, salt, vanilla to the saucepan. Use a whisk to stir it all together, then leave it alone (you don't need to stir at this point). Cook on medium low for 1/2 of an hour.
Add 1/2 of the remaining cream mixture very slowly (you don't want it to stop boiling). Turn up the heat to medium and cook for 15 minutes, stirring constantly (from here on out you need to stir constantly).
Add the remainder of the cream mixture very slowly (once again, you don't want it to stop boiling). Cook on medium high, stirring constantly, until it reaches 230-234 degrees Farenheit (soft ball stage). Remember to adjust your thermometer reading for altitude and variations in thermometers.
Pour into the greased pan and put in your fridge to cool (takes about an hour). The cooking time takes about an hour and the cooling time takes about another hour. You can cut into squares and wrap in pieces of wax paper if desired. You can also add chopped nuts (just add at the very end of cooking right before pouring into the pan).

How to adjust your thermometer reading: Immerse thermometer in boiling water (normally 212 degrees F). If the reading for example is 204 degrees, then you need to subtract 8 degrees from the recipe temperature. Or if your reading was 216 degrees then you would add 4 degrees.