1 c. sugar
3/4 c. dark corn syrup
1/2 c. butter
1 c. light cream (or Half and Half)
1/2 tsp. vanilla

Combine sugar, corn syrup, butter and 1/2 cup cream. Bring to a boil, stirring constantly, then add remaining 1/2 cup cream and cook slowly to hard ball stage (260 degrees). Remove from heat; add vanilla and nuts if desired. Pour into greased 8 x 8 x 2 inch pan. Mark in squares when partially cooled. Cut when cold. Wrap caramels in squares of wax paper. Keep in airtight container. Makes 36.