Caramels I

Ingredients

• 1 cup butter 
• 1.5 cups plus 
• 2 cups heavy cream 
• 1 teaspoon vanilla extract 
• 2 cups sugar white

Equipment

• sauce pan

Directions

1. Butter a 9x13 inch dish.
2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream.
3. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
4. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
5. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.