Vanilla Cream Caramels

Directions

1. 1
   Stir the sugar, Karo, butter and 1 cup cream over low heat until sugar dissolves.
2. 2
   Cook, stirring constantly, over medium heat to 240°.
3. 3
   Reduce heat.
4. 4
   Add slowly the second cup of cream. Increase heat to medium and bring to 245°.
5. 5
   Pour at once, without scraping, onto buttered 9 x 13-inch pan or marble slab (with sides).
6. 6
   (Scrape bottom and sides of pan onto a second buttered pan; this candy will be more brittle, but is still great for eating.)