Caramels

Directions

1. 1
   {"0":"Boil corn syrup, sugar, cream and salt 30-40 minutes until it hits 2350F (soft ball stage is 2400F). If dipping into chocolate, continue cooking to 2450F (between soft ball and hard ball). Stir constantly","2":"Just before removing from heat, add the butter and vanilla and stir.","4":"Pour into greased 13x9 pan.","6":"Option 1 - Cut when cool and wrap in wax paper. (might need to cut to 2400F soft ball stage)","8":"Option 2 - Freeze pan and cut when cold. Keep pieces of caramel cold when dipping into chocolate coating.","10":"For chocolate caramels, add 6 oz unsweetened chocolate to karo goo but do not add the extra T of butter.","12":"Note: Make 1\/2 batch and use large pan to avoid boil over."}