Elsie's Caramels

2 C sugar
1 1/2 dark Karo syrup
1 C heavy cream (2 C one will be added later)
2 squares butter (must be butter)

Stir constantly and bring to boil. Boil 5 minutes. Add remaining cream very slowly, stirring constantly so that it never stops boiling. Let boil to a soft ball (I like the 238 degree firmness. It's firm enough to hold a good shape but doesn't take out your fillings). Add 1 tsp vanilla and a dash of salt. Pour into a 9" pan either buttered or, better yet, one lined with parchment paper. Cool; cut in squares and wrap in paper.

Hint: Stir constantly. After it is done and in the pan, place in the fridge until you can handle and shape to wrap. If you don't put it in the fridge first they will stick to the papers.

Carmel cooked to a softer stage is used for centers in dipping. Turtles are made with a soft carmel wrapped around a pecan then dipped.