Caramels

Directions

1. 1
   In large pot, combine sugar, syrup, salt and 2 cups cream; cook over medium-high heat to 240° on a candy thermometer.
2. 2
   Add 1 cup cream and boil to 240°.
3. 3
   Add last 1 cup cream and boil again until 240°.
4. 4
   Add 1 cup chopped pecans (if desired) and pour into well buttered baking sheet.
5. 5
   Cut into 1-inch squares and wrap individually in plastic wrap. (This is the hard part.)