Caramels

Ingredients

1 c margarine or butter
1 (16oz or 2 1/4c) packed brown sugar
2 c light cream
1 c light corn syrup
1 tsp vanilla

Line a 9x13 cake pan with foil. Butter foil.
Melt butter.
Add brown sugar, cream, and corn syrup.
Mix well.
Cook, stirring often, over med-high heat til temperature reaches 248 degrees (about 45-60 minutes).
Remove from heat.
Add vanilla. Stir until blended.

Pour hot caramel into pan.

Cool completely.

Remove caramel from pan and foil.

Cut into 1x1 squares and wrap in wax paper.

Store in airtight container for up to 8 weeks if stored in the refrigerator.

Makes about 2 pounds.