BUTTER CARAMELS

This recipe for old-fashion butter caramels is from an old church cookbook.

1 quart heavy cream
1 lb butter
4 cups granulated sugar
3 1/2 cups white corn syrup
1 lb pecan halves, chopped, optional
vanilla

In a heavy saucepan, combine heavy cream, butter, sugar, and corn syrup. Bring to a gentle boil and boil without stirring until a firm ball forms in cold water (this will take an hour or so). Remove pan from the heat and add nuts and some vanilla to taste. Mix well. Pour into a cookie sheet that has sides. Let stand overnight. Cut into pieces and wrap in waxed paper.

Note: File Photo