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

Equipment:
Heavy 3 qt. saucepan
Candy thermometer
Wooden spoon
9x9 pan, greased

I use saran wrap to wrap the caramels.

Place sugar, butter, corn syrup and 1 cup whipping cream in a 3 quart pan and bring to a rolling boil over medium high heat. Slowly add the second cup of whipping cream in a very slow trickle so the boiling does not stop. Stir continually.

When all of the cream is added place the thermometer in the pan. As the temperature increases reduce the heat. Cook to 246 degrees F. for a firm caramel. Cook 2 degrees F. less for a softer caramel. Pour the caramel into the buttered pan. When the caramel has set up, cut with a lightly buttered knife and wrap individually. May add nuts if you wish.