On Low heat, melt butter then add sugar and Karo.
Stir and blend together. Add salt.
(clean sides of pan with pastry brush to get sugar off the sides)
Cook on Med. High, stirring constantly in heavy pan until thermometer reached 240ļ (test in ice water to achieve soft ball stage)
When soft ball has occurred take off of head and add:
For vanilla caramels, add 1 tsp vanilla
For licorice, add ĺ tsp. Anise oil and black food coloring.
(I have made Rum oil, raspberry oil caramels too!)
**If you want to add pecans, first put pecans in the oven on very warm, then add them the same time you add the vanilla.
Pour into 9X13 lined with parchment paper pan
(cover both the bottom and sides)
When cooled, place Reynolds wrap on top and set overnight. Next day cut and wrap in candy wrapping paper or Parchment paper squares.