2 c. Sugar
½ t. salt
1 t vanilla
1 c. light corn syrup
3 c. cream
¼ c. butter
nuts & coconut
Heat sugar and syrup in 1 c. cream, stirring until dissolved. Then cook, stirring frequently to form a firm ball (238º). Slowly add 2nd cup of cream & repeat. With last cup of cream, add butter and salt and cook to desired firmness of finished caramel (form ball). Remove from heat and add vanilla and nuts. Pour into buttered pan and cut into squares when cool.
Submitted by: Anna
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