Country Cream Caramels

In a heavy 2-quart saucepan, place sugar and corn syrup.

Cook mixture slowly, stirring constantly, until sugar dissolves and syrup reaches boiling stage.

Place candy thermometer in pan. Boil syrup, without stirring, over high heat until thermometer registers 300°.

Remove from heat; quickly add a few butter bits; return to heat.

Boil over high heat, stirring constantly, and gradually add remaining butter.

Add cream slowly while candy continues to boil; stir constantly to prevent burning and sticking.

Boil until thermometer registers 246° to 250°, depending on hardness of candy preferred.

Add vanilla, stirring only enough to blend.

Pour candy into a buttered 8 x 11-inch shallow pan.

Let cool for 4 to 6 hours.

Turn out of pan and cut into squares with a heavy knife.

Wrap in wax paper and store in a tin box with a close-fitting lid.