Homemade Caramels

Yum, this is my favorite Christmas treat to make! It's soft and chewy and exactly what a caramel should be, I love them. They are fairly easy to make, you must have a candy thermometer though! :) Trust me, if you try to make them without one you will cry, pull your hair out, and have a Christmas baking mental breakdown (I know, it happened two years ago, and then I bought a candy thermometer and I've been good since!) Every Christmas these are the most requested, and the first to go.

Caramels

2 c. heavy whipping cream
3/4 c. Karo light corn syrup (must be Karo, generic brands don't turn out as well)
2 c. sugar
1/2 c. butter, sliced

Line an 8X8 inch pan with aluminum foil. Grease with butter, set aside.
Combine all ingredients in a large saucepan (I use the largest one in my pan set)
Bring to a rolling boil over medium heat (not medium high or high, just medium, be patient this can take a little while)
Plop the candy thermometer in and cook until the mixture reaches 245 stirring frequently, remove IMMEDIATELY and pour into prepared pan. Let sit until hardened, I always just let it sit on the counter overnight.
When cooled and solid, remove from pan and cut into 1/2"-1" squares depending on how big you want them. Wrap in wax paper and they are ready to eat!
Now, if for some reason they did not turn out here are some helpful hints for the next time you make them:
If they are light in color and too soft, or if they stick to the wax paper, you did not cook them long enough.
If they are darker and hard you cooked them too long. You still may be able to use them if you put the pan in the oven for a few minutes to soften it up, and then you can cut them.
As long as you stir frequently and watch the temp they should turn out perfect!