Caramels

I must confess, this is a holidays-only recipe for me.  They are so yummy, but let's be honest.  There is nothing good for you in caramels.  If you're like me, and still eating like a little piglet until Sunday, then make a batch and indulge.  Your mouth won't be sorry (but your waist might).

3 cups whipping cream, divided
2 cups sugar
1 1/4 cups Karo light syrup

Spray a 9x13 pan generously with cooking spray, then use a paper towel to wipe out excess.  Make sure sides and corners of pan are covered.

In a large sauce pan, combine sugar, Karo, and 1 cup whipping cream.  Bring to a boil, then reduce heat to a simmer.  Let the mixture bubble (rapidly, but not violently) until it reaches the soft ball stage*.  Once it has reached the soft ball stage, stir in 1 cup whipping cream.  Let the mixture bubble/simmer until it reaches the soft ball stage again.  Stir in last cup of whipping cream.  Let mixture bubble/simmer to the firm ball stage**.  Pour quickly into prepared 9x13 pan.  Let cool, then cut into squares and wrap in individual bits of wax paper to keep fresh.

*I'm sure you can use a candy thermometer to help you get to the soft ball stage, but they've never worked for me and I'm too lazy to track one down and wash it afterward. It takes about 20 minutes on medium-low heat on my stove to get to the soft ball stage.  At about 17 minutes, I begin testing it by placing a teaspoon-sized drop of the caramel mixture into a little ramekin filled with cool water.  If I can shape the caramel into a soft ball and pick it up out of the water, then it's ready.

**For the firm ball stage, it takes about 25 minutes on medium-low on my stove.  I test it just like I would for the soft ball stage, except a firm ball should hold together a bit better and feel slightly more solid (but not hard).