Vanilla Caramels - cooking recipe

Ingredients

2 c. white sugar
1 c. light Karo corn syrup
1/2 c. Milnot cream
1 can Eagle Brand milk
1/4 c. butter
2 tsp. vanilla

Preparation

Put all ingredients, except vanilla in a large, heavy 8-quart pan.
Cook over medium heat, stirring constantly (will scorch easily), until a temperature of 244\u00b0 for a soft caramel.
If a firmer caramel is desired, cook to 246\u00b0.
Add vanilla after pan is removed from stove.
Pour into a buttered 10 x 12-inch pan.
Let cool and cut.
For turtles, add 3 pecans to each square of caramel and press together.
Dip into melted chocolate.
Lay on buttered wax paper.