2 c. granulated sugar
1/2 c. butter
3/4 c. light corn syrup
2 c. whipping cream

Butter 9"x9" pan. In heavy saucepan bring to boil over medium heat sugar, butter, corn syrup and 1 cup of whipping cream. Add remaining cream in slow trickle so boiling does not stop, stirring constantly. Insert candy thermometer and reduce heat. Simmer slowly, until temperature reaches 242 degrees (soft ball stage for softer caramel) or 246 degrees (firm ball stage) for firmer caramel. Remove thermometer, do not scrape into pan. Pour mixture into pan and avoid scraping sides into pan as undissolved sugar may crystalize the caramels. When set, cut with buttered knife and wrap in wax paper or kiss paper.