1 cup light Karo syrup
3 cups canned milk
1/2 t. salt
1/2 t. cream of tartar
2 t. vanilla
1 cup chopped nuts
baking chocolate if desired (1 square)
In good sized kettle mix together and stir sugar, cream of tartar, calt and 1 cup of the canned milk. Cook over medium heat stirring often until 238. Do not scrape sides of pan hard.
Slowly add second cup of cream as mixture continues to boi. Cook to 238 again.
Slowly add karo syrup and bring to 238 again.
Slowly add third cup of cream and chocolate if desired and cook to 248.
Stir in vanilla and nuts. Pour in buttered 9 X 13 pan and let cool. Do not scrape pan. Put scrapings on a separate buttered plate. Do not let it get too hard. Turn out on lightly powdered sugared board. Cut in squares and wrap in wax paper.
When you're working over a hot stove and stirring you can only hope it will be worth it. I used the chocolate option, and it tastes great. It has a firm caramelly texture. The only problem is that once it cooled off I got too hard to chew. Great to suck on, but it lost its chewiness. Flavor is really good. Just have to savor that first sample when it's chewy.
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