From: Shelly...
2 cups sugar
2 cups Karo
1 cube of butter
2 cups of cream
Melt together and bring to a boil the first 3 ingredients, when it begins to boil add slowly the 2 cups of cream. The longer the caramel takes to come up to temperature the deeper the caramel flavor, so add the cream very slowly. Cook until it reaches 232 degrees (using a candy thermometer). Pour into a greased 9X13 dish. I make this every year and wrap in candy wrappers and give as Christmas gifts, it's such a fun and tasty treat.
Note: Kevin and I have experimented with this and have found that adding about 3/4 to 1 cup of toasted chopped pecans added right before pouring into your dish makes it extra special. Also we add to this once it has sat for a couple of minutes in the pan a sprinkle of course sea salt, it tastes very similar to some very expensive caramels we had one year. Enjoy!
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I'll add too, that if you get a big bowl, you can boil the whole thing in the microwave and won't have to stir. Much easier. Never thought of adding the sea salt duh!
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