Ingredients

1 pint whipping cream
2 cups sugar
1 cup white Karo syrup
1/3 to 1/2 cup evaporated milk (small can)
Chopped nuts, optional

Combine ingredients in heavy pan. Bring to a boil, stirring constantly. Cook with rapid boil to soft ball stage. Add nuts, if desired. Pour into buttered 9-inch X 12-inch casserole. Cool. Remove mixture from bowl; cut into squares. Wrap in waxed paper. Store in refrigerator. Makes approx. 24 caramels.
Each serving contains 127 calories, 5g fat, 21g carb, 27mg sodium, 18mg cholesterol, 34% calories from fat.

Directions

NOTE: To remove the stiff caramel mixture from bowl, warm bottom of bowl by slightly immersing in hot water (avoid getting water in the caramel); then use a spatula.