Caramels - cooking recipe

Ingredients

4 c. sugar
1 1/2 c. white Karo syrup
1 pt. half and half
1 c. butter

Preparation

Cook sugar and syrup to 245\u00b0, then start adding cream and butter slowly.
Cook on high.
Do not lose boil.
Turn heat to medium and cook to 242\u00b0 or 243\u00b0 (soft ball but firm).
Pour into large buttered cooking sheet.
Cool, cut and wrap.