Busters Recipes

Caramel Fudge

2 cups white granulated sugar
1 1/2 cups heavy whipping cream
1 1/2 cups dark Karo syrup
1 cup butter
1 tsp. vanilla
5 squares semi-sweet chocolate
2 cups chopped nuts (we prefer walnuts)

In large heavy pan melt together the sugar, cream, Karo syrup and
butter. Bring this mixture to a boil and boil until it reaches
exactly 250 degrees on a candy thermometer. Take this mixture off
the stove and add the chocolate and vanilla. Stir until the
chocolate is melted and then add the nuts. Pour this mixture into
a buttered 9x13 cake pan. Cool in a refrigerator. This candy
needs to be kept in the refrigerator as it gets too soft at room
temperature.