Caramels

Directions

1. 1
   Grease 13 x 9-inch baking pan.
2. 2
   In 4-quart saucepan with candy thermometer in place over medium heat, heat cream, sugar and syrup to boiling.
3. 3
   Stir frequently.
4. 4
   Continue cooking until 234° or soft ball stage.
5. 5
   Gradually add milk; stir constantly until 246°. Remove from heat; stir in vanilla.
6. 6
   Pour into pan; cool.
7. 7
   Invert pan, cut and wrap.
8. 8
   Keep refrigerated.