Grandma's Soft Caramels

Carolyn Welling

1 quart white Karo syrup
4 cups sugar
2 cubes or 1/2 pound butter
1 can evaporated milk (large)
1 pint whipping cream
2 tsp vanilla

Bring sugar and syrup to hard boil. Add butter, one cube at a time.
Add milk and un- whipped whip cream alternately. Boil briskly to 235 degrees,
stirring constantly. Add vanilla immediately. Pour into buttered jelly roll or 9X13 pan.
Let cool overnight. Cut in squares and wrap individually.