Sally's Caramels

Directions

Stir 1 cup cream, sugar, butter, syrup, and salt. Bring to a boil.

Add the other cup of cream gradually so that it doesn't stop boiling. Stir almost constantly until it reaches medium ball stage (238 F). Add vanilla and pour into a greased pan.

Be sure to prepare the pan ahead of time. Grease it with a little shortening. It takes a long time to reach about 220-225F, then it starts to heat up quickly. While the caramel is boiling, brush down the sides with a wet pastry brush or wet paper towel, to dissolve any stray sugar crystals.

Cut into squares in the pan. You can also wrap pieces in wax or parchment paper.