Golden Good Caramels

This recipe is like the one Nana made long ago when we lived on Allen Circle. Our neighbors, the Sherwoods in the next circle over had milk cows and we would get our milk from them. We would go through the rosebushes in the back yard, over to their carport where they had two refrigerators. We would sign the clip-board on top of one of the fridges as to how many gallons we were taking, reach inside for a glass, gallon jar of milk. I loved that milk. No hormones, no crazy processes, just milk from the cow. Nana would sometimes skim the cream off the top and save it to make various goodies. Ice cream in the summer and candies in the fall. Caramels were one of my favorites. Another neighbor, Theresa Robinson had a great recipe for the most delicious caramels and that is the one Nana used. I have looked in her file for a reference to that recipe, but none of them say Theresa's caramels. This recipe is the most like that one of long ago.

• 2 C. Whipping Cream
• 1/2 C. Milk
• 1 1/4 C. Light Corn Syrup
• 2 C. Sugar
• 1/4 t. Salt
• 1/2 C. Evaporated Milk
• 1 t. Vanilla

Butter an 8" square baking pan. Set aside. In a 4 cup glass measure combine cream and milk. In a heavy 4 qt. sauce pan combine 1/3 of the cream/milk mixture, corn syrup, sugar and salt. Place over low heat and stir occasionally with a wooden spoon. When mixture comes to a boil, stir occasionally for about 30 minutes until it turns a light tan color. Clip cany thermometer on and increase the heat to medium. Without stopping the boiling action slowly pour in 1/2 of the remaining cream/milk. Stirring constantly now, cook for 15 minutes. Slowly pour in the rest of the cream/milk and the evaporated milk. When temperature reaches 245º, or firm ball stage remove from heat. Stir in the vanilla. Without scraping, pour mixture into prepared baking pan and allow to set at room temperature overnight. Turn out onto cutting board and cut into squares. Wrap in wax paper and store at room temperature. Makes about 50 pieces.