Vanilla Cream Caramels - cooking recipe

Ingredients

2 c. white sugar
2 c. dark Karo syrup
1 c. butter
2 c. cream, half and half or evaporated milk

Preparation

Stir the sugar, Karo, butter and 1 cup cream over low heat until sugar dissolves.
Cook, stirring constantly, over medium heat to 240\u00b0.
Reduce heat.
Add slowly the second cup of cream. Increase heat to medium and bring to 245\u00b0.
Pour at once, without scraping, onto buttered 9 x 13-inch pan or marble slab (with sides).
(Scrape bottom and sides of pan onto a second buttered pan; this candy will be more brittle, but is still great for eating.)