Grandma Bruggers Caramels

Grandma’s Caramels

1 c sugar
1 c corn syrup
1 1/2 c cream
1 tsp vanilla
Chopped pecans (optional)

In a large sauce pan combine sugar, corn syrup, ad 1/2 c cream. Boil, over medium heat until reaches soft ball stage (235*). Slowly add 1/2 c cream and return to soft ball stage (235*). Slowly add remaining 1/2 c cream. Watch color and test in ice water, until it reaches desired stage (less than 250*). Pour into a well greased pan. Cool, cut into squares and wrap in wax paper.