Cream Caramels
Contributed by Alicia

2 cups sugar
2 cups light corn syrup
1/2 cup butter, at room temperature
1 2/3 cups heavy cream, heated
1 teaspoon vanilla extract

Mix sugar and corn syrup in a heavy saucepan. Set candy thermometer in
place. Stir and cook to 244°. Add butter and cream, slowly so mixture
doesn't stop boiling. Cook again to 244°, stirring gently. Cool on wire
rack to 220°. Carefully stir in vanilla, then pour into buttered 9 x 13 pan
or two 8 x 8 pans. Set aside until firm enough to cut and wrap.