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.

Candy Making Chart

-Thread Begins @ 230* syrup makes a 2" thread when dropped from a spoon

-Soft Ball Begins @ 234* A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers

-Firm Ball Begins @ 244* The ball will hold its shape and flatten only when pressed

-Hard Ball Begins @ 250* The ball is more frigid but still pliable.

-Soft Crack Begins @ 270* When a small amount of syrup is dropped into chilled water it will separate into threads which will end when picked up.

-Hard Crack Begins @ 300* The syrup separates into threads that are hard and brittle.

Caramelized Sugar 310* - 338* Between these temperatures the syrup will turn dark golden, but will turn black @ 350*

Caramel Pop Corn

1 cube butter
2 cups brown sugar
1/2 cup Karo syrup

Bring to a boil to dissolve sugar. Pour over popped corn.