Homemade Caramels

  • 3 cups sugar
  • 1 cup heavy cream
  • 1 cup white Karo syrup
  • 1 stick butter
  • 2 teaspoons vanilla

Mix together sugar, cream and syrup in a heavy pan.  Cook to 242 º F. on a candy thermometer.  Stir in butter and vanilla and cook to 238 º F. Pour into a well greased pan.  Cool and cut into squares with a pizza cutter.Option:Put a few grains of coarse sea salt on each caramel while it is still warm.