Caramels

Directions

1. 1
   Cook sugar and syrup to 245°, then start adding cream and butter slowly.
2. 2
   Cook on high.
3. 3
   Do not lose boil.
4. 4
   Turn heat to medium and cook to 242° or 243° (soft ball but firm).
5. 5
   Pour into large buttered cooking sheet.
6. 6
   Cool, cut and wrap.