Pecan Caramels

• 1 tablespoon butter, softened
• 1 cup sugar
• 1 cup light corn syrup
• 2 cups heavy whipping cream, divided
• 1 can (14 ounces) sweetened condensed milk
• 2 cups chopped pecans
• 1 teaspoon vanilla extract

1. Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside.
2. In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238u0b0 (soft-ball stage), about 25 minutes.
3. Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.

butter, sugar, light corn syrup, heavy whipping cream, condensed milk, pecans, vanilla

Taken from www.tasteofhome.com/recipes/pecan-caramels/ (may not work)