Caramels I

Directions

1. 1
   Butter a 9x13 inch dish.
2. 2
   In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3. 3
   When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.