Caramels

Caramels

• 2 cups sugar
• 2 cups corn syrup
• 1 cube margarine
• 2 cups cream or canned milk
• vanilla

Boil sugar and syrup, add margarine. Heat cream and add very slowly. Cook to 235°–240° F; plan on 30–45 minutes. Pour into buttered pan, cool, cut & wrap in waxed paper.