Sally's Caramels

• 2 c heavy cream
• 1 c butter
• 2 c sugar
• 1 1/2 c light corn syrup
• dash salt
• 1 t vanilla

1. Stir 1 cup cream, sugar, butter, syrup, and salt.
2. Bring to a boil.
3. Add the other cup of cream gradually so that it doesn't stop boiling.
4. Stir almost constantly until it reaches medium ball stage (238 F).
5. Add vanilla and pour into a greased pan.
6. Be sure to prepare the pan ahead of time.
7. Grease it with a little shortening.
8. It takes a long time to reach about 220-225F, then it starts to heat up quickly.
9. While the caramel is boiling, brush down the sides with a wet pastry brush or wet paper towel, to dissolve any stray sugar crystals.
10. Cut into squares in the pan.
11. You can also wrap pieces in wax or parchment paper.

heavy cream, butter, sugar, light corn syrup, salt, vanilla

Taken from recipeland.com/recipe/v/sallys-caramels-53642 (may not work)