Caramels

Method

1. Combine the sugar, Karo, and 2 cups of the cream in a large heavy saucepan. Slowly bring to a boil and stir constantly.

2. Very slowly drizzle in the remaining cream, keeping the mixture at a boil. Let it reduce a little and then add the canned milk in the same manner.

3. Continue stirring and cook to firm ball stage.

4. Remove from heat and add the vanilla. Pour into a buttered large, sided cookie sheet and let cool.

5. Store in a cool place and keep lightly covered to prevent drying.