Marion’s Caramels
2 Cups Cream
2 Cups Sugar
2 Cups Karo Syrup. Put into heavy pan (reserve 1 C cream) & stir cooking on med-low heat. Add remaining cream after mix has boiled down. When it reaches 230 degrees (watch it closely), remove from heat. Add 1t vanilla & 1 cube butter, that you have greased cookie sheet with. Stir until butter is melted & well mixed in. Pour onto cookie sheet so it will be about 1/8 thick if you are doing pretzels & turtles. For caramels pour into an 8x8 pan. Let cool.
Chocolate Covered Pretzels: Buy 4” or 8” pretzels. Cut caramel into 1 ½ x 3 “lengths with pizza cutter. With buttered fingers, take piece of caramel & wrap around each pretzel. Melt 1 cup of chocolate chips or shaved dipping chocolate in the microwave for 1 minute in a glass bowl. Check to see if will stir with a spoon. If not, do it another minute, then stir until smooth. Dip each pretzel & roll until covered w/chocolate. Place on greased cookie sheet. While chocolate is still soft shake sprinkles or nuts on top.
Turtles: 1 lb pecans. Cut caramel into 1x2’ pieces. With 2 pecan or 3 pieces wrap caramel around them & set onto greased cookie sheet. Spoon about 1 T of melted chocolate (see pretzels) onto each turtle letting it ooze down around it. Let set then eat.
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