Full Cream Caramels
rec.food.chocolate/Karen Reznek (1995)
Makes 1 1/2 pounds

2 cups sugar
1 cup light corn syrup
1 1/2 cups warm heavy cream
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla

Cook sugar, corn syrup, 1 cup of the cream, and 1/4 cup of water 10 minutes in medium-size (over 3 quarts), heavy saucepan. Add remaining heavy cream and water, cook slowly over med-low heat for 5 minutes.

Add butter, a small amount at a time. When the candy thermometer reaches 230 degrees, lower heat; cook slowly to 244-246 degrees (firm ball)

Remove from heat. Let stand 10 minutes. Add salt and vanilla; pour into buttered 8x8x2-inch pan. Cool into solid enough to cut.

I've poured it over pecans, and added a layer of chocolate on top (for turtles).