Jellied Caramel Cream Recipe ingredients

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• 1-½ cups Karo, Orange Label
• 4 egg yolks
• 2 tablespoons granulated gelatin
• Few grains salt
• ¼ teaspoon vanilla
• 1 pint heavy cream

To prepare this Jellied Caramel Cream Recipe, first soften the gelatin five minutes in cold water to cover. Heat the Karo in a double boiler, add the salt and pour into the egg yolks beaten light. Return to the double boiler and cook, stirring constantly two minutes. Add the gelatin and vanilla, chill and fold in the cream whipped stiff. Pour into a mould rinsed with cold water and let stand several hours to become firm. Serve with a garnish of nuts and whipped cream.