Dana's Caramels

In a large sauce pan mix syrup, sugar, butter and ¾ cup of the cream. Cook over medium to medium-high heat for 15 minutes, then add the other ¾ cup of cream and the salt. Using a candy thermometere - Cook until 245 degrees or firm ball stage is reached. (though this varies for me depending on my stove. You may have to have a couple experiement batches to see what works for your stove . . . my current stove the caramels are perfect at 220) - (about 8-15 minutes – watch VERY carefully!) Before removing from heat, add vanilla. Pour into 1 buttered jelly roll pan. When cool, cut into squares. Wrap in wax paper. Makes a very large amount, plenty to share and tuck into gift baskets.