3 lbs. sugar (6 c.)
32 oz. white corn syrup
2 qts. cream (use 32 oz. whipping cream and 32 oz. half and half mixed
together)
1 c. chopped nuts
1 tsp. vanilla

Cook sugar, syrup and only 1 quart of cream to 232 degrees. Remove from heat. Add 1/2 quart more cream and cook again to 232 degrees. Remove from heat and add last 1/2 quart cream and cook 3rd time to 240 degrees. Remove from heat, add vanilla and nuts and turn into a greased pan. Cool. Turn out and cut into small squares and wrap in wax paper squares. This is an old family recipe. My mother makes this recipe each Christmas and the whole family cannot wait to get their package of them. Cooking the caramels 3 times gives them a dark rich color and flavor. They're the best I've ever had. My daughter Amy continues the tradition by making a batch for our family and her friends each year.