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

After comes to a boil - add gradually 1 more cup of light cream. Stir frequently as mixture begins to thicken, stirring constantly as it darkens. Cook to 254 degrees on candy thermometer (or a little dropped into cold water forms hard ball). Pour into buttered 7 inch pan. With 1/2 cup broken pecans scattered over bottom. When cool, cut into squares, about 5 dozen caramels.