Caramels

Mel Mealey

2 c. sugar
2 c. whipping cream
1 c. white corn syrup
½ c. real butter
½ tsp. salt
1 tsp. vanilla

Mix together sugar, corn syrup, salt and 1/3 of the cream in a heavy saucepan. Wipe the sides down, cover, and bring to a boil at medium heat; remove lid. Boil until quite thick. Add cream gradually, slowly enough that it never stops boiling and allow to thicken after each addition. When all the cream has been added use a candy thermometer, stirring gently and continuously. Cook to 243 degrees (soft ball stage). Add butter and vanilla. Stir quickly to melt butter and bring temperature back to 243. Immediately pour, without scraping the pan, into a buttered 9X13 pan. Cool thoroughly. Cut with a sharp knife into 1" squares. Wrap in waxed paper squares and store in an airtight container. Pecans can be sprinkled into the buttered pan before candy is poured into it, or caramels can be dipped into chocolate when thoroughly cooled.