Caramels

• 2 cups sugar
• 2 cups heavy cream
• 1 34 cups white corn syrup
• 1 cup butter or 1 cup margarine
• 1 teaspoon vanilla

1. Combine sugar, 1 cup of the cream, syrup and butter in a large kettle.
2. Boil for 20 minutes.
3. Add remaining 1 cup of cream gradually (do not allow to stop boiling).
4. Cook to 244 on a candy thermometer or until firm ball forms when small amount is dropped in cold water.
5. Add vanilla.
6. Pour into greased 9x13-inch pan.
7. Cool, cut and wrap.

sugar, heavy cream, white corn syrup, butter, vanilla

Taken from www.food.com/recipe/caramels-24590 (may not work)