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Cream Nut Caramels
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| 1 cup | heavy cream |
| 1 cup | half & half |
| 2 cups | sugar |
| 1 cup | light corn syrup |
| 1/4 cup | butter |
| 1 teaspoon | vanilla |
| 1/2 cup | nuts, chopped, (optional) |
In a small saucepan combine heavy cream and half & half, and warm. Place one cup of cream mixture into a 4 quart heavy saucepan, add sugar and syrup. Cook for about five minutes (in this part of the recipe I cook for 5 minutes after the mixture reaches a boil). Very slowly add the remaining cream mixture so that boiling does not stop. Cook about5 more minutes. Add butter, in small amounts at a time, and cook slowly to 244 to 246 degrees (watch the color of the mixture). Watch the thermometer during cooking, when it reaches 230 degrees lore heat to prevent scorching. If a heavy saucepan is used, no stirring should be necessary. When thermometer reaches 244 to 246 degrees remove candy from heat and let stand 10 minutes. Carefully stir in vanilla and nuts. Pour into well buttered 8 inch square pan. Let stand until firm, then cut into squares and wrap.
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