Homemade Caramel Recipe

* From past recipe group

 From Terry S, her grandma's recipe
 
2 c. sugar
1 1/2 c dark Karo syrup
2 squares butter
2 c. heavy whipping cream
1 tsp. vanilla
 
Combine sugar, Karo, butter and 1 cup cream. Stir and bring to a  
hard boil for 5 minutes.  While stirring, add the other cup of cream  
slowly, allowing it to keep boiling.  Cook on medium heat, stirring  
once in a while, until a soft ball, 240 degrees.  Pour into a  
buttered 8x8-inch pan.  Cool in refrigerator.  When cold, go around  
edges of candy with a sharp knife.  Turn upside down and drop down  
(hard) until candy falls out.  Cut into strips and then into pieces.   
Wrap in wax paper.
 
Note from Terry:  I always cook my caramels longer than Granny.  I  
like them a little more firm (250 degrees). Don't pour caramels into  
a glass pan, only metal.  Glass will break when you bang the pan down.