Cream Caramels

2 cups heavy or whipping cream

2 cups sugar

1 ½ cups light corn syrup

1 cup milk

2 tsp vanilla extract

Grease 13 x 9 pan.

In heavy 4 quart sauce pan, over medium high heat, heat cream, sugar, and corn syrup to boiling, stirring frequently. Continue cooking, stirring occasionally, until temperature reaches 234° (soft ball).

Gradually add milk, stirring constantly. Continue cooking, stirring, to 246° (firm ball).

Remove from heat; stir in vanilla. Pour into pan on wire rack and cool completely.

Invert mixture onto cutting board and cut into ¾ inch squares with kitchen shears or sharp knife. Wrap tightly in wax paper; store in cool place up to one month.

Notes: Dad worked up this recipe when I said I needed caramels for making Pixies and his milk caramel recipe was too firm. Maggie is an excellent caramel maker and recommends this recipe highly.