Caramels

 

2 C. Sugar

1 1/3 C. light Corn Syrup

3 C. light Cream

1 1/4 tsp. Vanilla

 

Place sugar, corn syrup, and 1 C. cream in cold skillet. Set to 325 degrees and stir until all ingredients are combined; continue stirring as mixture cooks. When skillet reaches 325, add 1 C. cream slowly, stirring constantly. Light will go on again. Cook until light goes out. Mixture will begin to thicken, continue stirring constantly. Add 1 C. cream slowly, and stir until mixture reaches 325 again. Add vanilla, stir, and pour into buttered 9″ x 9″ cake pan. DO not scrape candy out of skillet. Cool fully before cutting. Caramel squares should be wrapped individually in waxed paper.