Vanilla caramels

Makes about 5 1/2 dozen

The boiling process will take about 1 hour. Use a saucepan with heavy base and a wooden spoon that is not used for stirring tomato sauces.

2 cups sugar

1 cup corn syrup

3 cups heavy cream

2 teaspoons vanilla extract

1. Have on hand a bowl of cold water. Butter an 8-inch baking dish.

2. In a heavy saucepan, combine the sugar, corn syrup, and 1 cup of the cream. Stir with a wooden spoon over low heat until the sugar dissolves. Bring to a boil and let the mixture bubble steadily until it forms a soft ball when a little is dropped off a spoon into a bowl of cold water. During cooking, stir gently without beating to prevent burning, making sure the spoon reaches all parts of the bottom of the saucepan.

3. As soon as the candy forms a soft ball, add another 1 cup cream. Boil the mixture until it again forms a soft ball in cold water.

4. Add the remaining 1 cup cream and boil the candy until it forms a firm ball in cold water. When the mixture cools, the caramels will be the consistency of this firm ball.

5. Pour the mixture into the baking dish. Let it cool completely. Cut into 1 inch squares and wrap each in waxed paper. Adapted from "The Candy Cook Book"