Mary'S Caramels - cooking recipe

Ingredients

1 c. pure cane granulated sugar
1 c. light corn syrup
1 c. heavy cream (whipping)
1/4 tsp. salt
2 Tbsp. butter
6 Tbsp. evaporated milk (3 oz.)
2 tsp. vanilla

Preparation

Combine sugar, corn syrup, cream and salt in a heavy saucepan. Place over low heat.
stir until sugar is dissolved.
Cook to 232\u00b0, stirring occasionally.
Add butter and evaporated milk alternately.
Stir occasionally to prevent scorching.
Continue cooking to 242\u00b0 to 243\u00b0, firm ball stage.
Stir under thermometer test in cold water, firm ball stage.
Remove from heat; add vanilla and stir to blend.
Pour into an oiled 8-inch cake pan. Do not scrape pan.
Don't make candy on a rainy day, it won't set.