Lana Decker's Caramels

Line 12 x 18 x 2 cookie sheet with non-stick foil or lightly butter foil, be sure foil is over the edge of cookie sheet.

2 cups butter (4 cubes)
4 1/2 cups of packed light brown sugar (2 lbs)
4 cups Heavy whipping cream (1 quart)
2 cups light corn syrup (Karo)
2 tsp. Vanilla

In a heavy 4 qt or larger saucepan melt butter over low heat, add brown sugar, cream and corn syrup, mix well.  Turn heat up medium cook and stir until boiling.  Carefully clip a candy thermometer to side of pan.  Continue stirring until mixture reaches a softball stage (248, I go to 250 for a chewy caramel).  From 200 to 250 it seems like it takes forever, just continue stirring.  This will take 45-60 minutes.  When you finally get to there, remove the saucepan from heat, remove thermometer, immediately stir in Vanilla.  Pour caramel mixture into the prepared cookie sheet.  When caramel mixture is firm use foil to lift it out of cookie sheet, use a buttered knife or pizza cutter to cut into 1 inch squares, Wrap each caramel in waxed paper or candy wrap paper.

Makes about 4 pounds

This recipe has been doubled.  If you want a smaller amount just cut recipe in half.  ENJOY!!!!