I love homemade caramels. My mother would make them around the holidays as a special treat. The key to a good caramel is cooking it just to the right temperature without going too far *and* remembering to keep stirring! It will burn quickly if not watched.

For those who have patience, homemade caramels are your reward :-) When cooled, cut the caramels into small squares and wrap with waxed paper. Perfect for snacking or gift giving.

Caramel Candy

6 oz. sugar
6 oz. butter
1/2 can caro syrup (i.e. Karo, light corn syrup)

Bring to a boil. Then, when boiling, stir constantly so it won't burn. Stir until forming a soft ball then add flavor and nuts, if wanted.

Unfortunately, I am uncertain how large a can of caro syrup would be since they only come in bottles today. I suspect it would be about 1 cup.