Caramels

Ingredients:
2 cups sugar
3/4 cup light Karo
2 cups Heavy Cream
1/2 lb. butter

Instructions:
Combine all ingredients in a large 8 quart pot and stir until melted and dissolved. Using your pastry brush and glass of water "wash" down the sides of the pot to dissolve all sugar. Once the mixture has come to a boil, stir consistently until it has reached 234 degrees. Pour in a greased, 8x8 glass dish. (The dish can be different sizes but the ideal depth for the piece of caramel is 3/4 inches.) Allow to cool for 1 hour at room temperature. Cut into squares.

*When ready to cover in chocolate, take each square piece and roll in your hands to round the edges. This will help the chocolate cover easier and look prettier.