Naani's Creamy Caramels

Ingredients

2 cups sugar

2 cups heavy cream, warm

1 cup light corn syrup

1/2 tsp salt

1/3 cup butter

1 tsp vanilla

1/2 cup pecans, chopped (optional)

Directions

Mix sugar, 1 cup cream, syrup and salt in large pan. Cook and stir for 10 minutes. Add rest of cream very slowly so mixture does not stop boiling. Cook 5 minutes longer. Stir in butter 1 teaspoon at a time. Cook SLOWLY, stirring until a small amount forms a firm ball in cold water (about 245 degrees on candy thermometer). Remove from heat, add vanilla (and nuts if desired). Mix gently. Pour into buttered 8x8 inch pan. Cool. Cut into 1 inch squared and wrap in wax paper.

Note: I use a 9x13 inch pan lined with parchment paper, refrigerate and then thaw a bit to cut caramels into strips, then squares

Refrigerate after cutting and wrapping

RECIPE FROM COOKBOOK "THRU THE GRAPEVINE"

Notes

This recipe is excellent. And coating caramels with melted dark, and or milk chocolate, with a sprinkle of Himalayan salt, course salt even better :)