Caramels
1 c. butter
2 c. sugar
1 3/4 c. light syrup
2 c. Heavy whipping Cream
1 tsp. vanilla
1 c. pecans, chopped fine
In heavy pan, combine butter, sugar, syrup and 1 cup of cream.
Bring to a boil, then gradually add remaining cream and the vanilla. Cook to soft ball stage of 240 degrees OR cook on low heat(a slow boil), stirring constantly, until thickened. (about 30 min.)
Stir in pecans.
Pour into well greased 9 x 13 pan. (Cool it long enough you can peel it from the pan.. overnight is good).
Cut into squares with kitchen sheers or knife and wrap in wax paper squares you have cut before. Twist the ends or fold them over.
Store in air tight container..
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