Carmel

• 2 cups Sugar
• 2 cups Cream
• 1 cup Butter (Only use real butter)
• 1 3/4 c. corn syrup (I used White)
• 1 tsp. Vanilla

Mix sugar, butter, syrup and 1 cup cream in fairly large saucepan. Bring to boil at medium heat and while still boiling, add slowly the remaining cup of cream, slowly enough that the boil isn't hindered. (This is called slacking back the batch.. I'm not sure exactly why it's so important to do this.. but it never worked if I tried to skip it, plus it almost overflowed the pot.)

Continue boiling until mixture forms a firm ball in cold water. (I'd cook until a soft ball, depending on the use my caramel would be put to.. folks loved it softer) Remove from stove, add vanilla, and pour into pans to set. Cut and wrap in waxed paper (if cooked to firm) (Alternate method; pour over chopped pecans, then cut after cooling and coat with chocolate.)

REALLY - Try carmelizing the sugar first. This doesn't develop enough flavor until well past the optimal texture.