Carmels

• 2 Cups Sugar
• 2 Cups white corn syrup
• 1/8 tsp salt
• 1/2 cup butter
• 2 cups cream or evaporated milk

Boil sugar, syrup & salt to hard ball stage, stirring occasionally. Add butter, then add cream gradually so that mix doesn’t stop boiling. Stir & cook to firm ball stage. Add vanilla & pour into greased shallow pan without scraping sides of pan, cool. Cut into squares & wrap in wax paper.