2 c. sugar
3 tbsp. corn syrup
1/2 c. cream
1/2 c. milk
1/4 tsp. salt
Vanilla

Cook slowly so some of the sugar will caramelize. Stir constantly. Cook to 236 degrees. Add vanilla. Turn onto a cold platter and cool to warm to touch. Beat until creamy. Store until ready to make candy. Make into small balls. Dip in sweet dipping chocolate. Good for making Peanut Clusters too.