2 c. white sugar
1 1/4 c. white Karo syrup
1/4 tsp. salt
1 1/2 c. whipping cream
1 tsp. vanilla

Butter 8 x 8 inch pan. Combine sugar, Karo, salt plus 1/2 cup cream in heavy kettle. Clip candy thermometer to side of pan. Cook, stirring constantly until mixture reaches 236 degrees - need not stir if use heavy cast iron kettle (softball stage).

Stir in another 1/2 cup of cream - stir constantly until reaches 236 degrees. Stir in remaining cream - cook and stir until 242 degrees (firm ball stage). Stir in vanilla. May put in walnuts or almonds if desired.

Pour into buttered pan. Do not scrape pan. Cool. Cut and wrap in wax paper. Apples: have apples at room temperature or caramel won't stay on apple.