Cream Caramels

Directions

1. 1
   Butter an 8 x 8-inch pan.
2. 2
   Combine sugar, syrup, butter and half the cream in a large pan.
3. 3
   Heat to boiling over medium heat, stirring constantly.
4. 4
   Stir in remaining cream.
5. 5
   Cook over medium heat, stirring occasionally until mixture reaches 245° on candy thermometer or small amount of mixture dropped into very cold water forms a firm ball.
6. 6
   Add vanilla (1 teaspoon) and spread immediately into pan.
7. 7
   Cool.
8. 8
   Cut into 1-inch squares.