Classic Caramels

1/2 cup butter (half a stick)

1 cup dark Karo syrup

2 cups heavy cream

2 cups sugar

1 tsp vanilla

candy thermometer

1/4 cup cold butter, cut into tablespoon-chunks

Butter a 9x13 baking dish WELL. Set aside.

Combine 1/2 cup butter, Karo, 1 cup cream, sugar, and vanilla in a large saucepan. Bring to a boil on medium-high heat. Continue boiling until mixture reaches 232 degrees (soft ball). Add 1 cup cream, increase heat to high, and boil until it reaches 250 degrees (240 degrees at 6000 ft above sea level). Remove from heat and stir in the 1/4 cup of butter. Pour into prepared dish. Let cool and set for a few hours. Cut into chunks or slices with a sharp knife and wrap in wax paper.