Caramels

Directions

1. 1
   Dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (I have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream Cook over medium heat, stirring constantly to 240 degrees.
2. 2
   Remove from stove and gradually add l more cup of cream.
3. 3
   Return to heat and cook until 244-246 degrees.
4. 4
   Pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan.
5. 5
   Cool about three hours until fairly firm.
6. 6
   Invert onto cutting surface and using a thin, sharp knife (I use a chef's knife) cut into one inch pieces.
7. 7
   Wrap in pieces of waxed paper.