Caramels

2 cup sugar

1/2 cup corn syrup

1/2 cup milk

4 T butter

1 cup cream or sweetened condensed milk

Cook to stiff ball stage or 246 degrees. Stir often.

Remove from heat add 1 tsp vanilla. Pour into a buttered pan. When cold turn it out of pan onto wax paper and cut into squares. Wrap each piece of caramel in wax paper.