Creamy Caramels

Directions

1. 1
   Combine sugar, salt and corn syrup in large heavy saucepan. Bring to a boil.
2. 2
   Cook to firm ball stage (245° on candy thermometer), stirring occasionally.
3. 3
   Add butter and cream gradually so that mixture continues to boil.
4. 4
   Cook, stirring constantly until mixture returns to 245°.
5. 5
   Remove from heat.
6. 6
   Add vanilla, mixing well.
7. 7
   Pour into buttered 9-inch square baking pan.
8. 8
   Cool; turn onto waxed paper.
9. 9
   Cut into 3/4 inch squares. Wrap squares in waxed paper.