2 c. sugar
1/2 c. butter
3/4 c. corn syrup
2 c. heavy cream

Bring sugar, butter and 1 cup cream to a rolling boil in a 3 quart saucepan. Slowly add the second cup of cream so boiling does not stop. Do not stir as temperature increases. Reduce heat. Cook to 246 degrees for firm caramels (a little less for a soft caramel). For clear caramel, do not scrape pan. Pour mixture into buttered 9x9 inch pan.

Note: This takes close to 3 hours. After all the cream is added and the slow simmering starts, candy does not need close watching.

For turtles: Put a layer of pecans on a buttered cookie sheet. Drop caramel here and there over pecans. (Maid of Scandanavia sells a special funnel for this which works very well.) When turtles are cool, dip into melted chocolate.