Caramels

2 cups sugar
2 cups white corn syrup
1/2 t salt
1/2 cup butter
2 cups cream or evaporated milk
1 tsp vanilla

Boil sugar, syrup and salt to hard ball stage, stirring occasionally. Add butter, then add cream gradually so that syrup doesn't stop boiling. Stir and cook to firm ball stage. Add vanilla and pour into greased shallow pan without scraping sides of pan. Cool. Cut into squares and wrap in heavy wax paper.