Deb's Carmels

submittied by: Kathy Simmons

2cups Karo (1 cup light and 1 cup dark for a richer looking carmel)
2 cups Sugar

Turn up the heat and start to boil. The main thing to remember is to not let it stop bioling at this point.

Add: 2cups cream SLOWLY (if you add it to fast it will biol over or stop your boil)
1 cube butter ( little bits at a time)

Cook till 230*

Remove from heat and ADD 2 tea. vanilla
Pour into a buttered pan lined up with your favorite nuts.