In large 6 quart size teflon kettle, bring Sugar, butter, karo and 1 Cup of the Whipping Cream to rolling boil, stirring . Slowly add the 2nd cup of Whipping cream so boiling Does not Stop. As temp increases, reduce heat. Cook to 248° on Canry thermometer for firm carmel Cook a little less for a softer carmel. Do not scrape kettle. Use 4x10 buttered pan.
