Caramels

Ingredients

2 cups sugar
1 1/2 cups light corn syrup
1/2 cup Roberts Butter
2 cups Roberts Half and Half
2 teaspoons vanilla extract
chopped nuts, optional

Preparation

Mix together sugar, corn syrup, butter and 1 cup half and half in a saucepan; bring to a boil; add remaining half and half very slowly so that mixture continues to boil. Boil to firm ball stage (246°); stir in vanilla extract. Pour onto buttered baking sheet and cover with nuts, if desired. When partially cool, cut into squares. Wrap each square individually in transparent wrap.

Recipe Contributed By: Mrs. Donald Kucera Lincoln, Nebraska

Yield: 1 1/2 pounds