Caramel

Ingredients:
2 cups sugar
2 cups half and half
1/8 tsp. salt
1 cup butter
1 1/2cups corn syrup
1 tsp. vanilla
Dipping Chocolate
Chopped nuts (optional)

*DO NOT DOUBLE* The mixture will boil up if you double it, it will spill over. 

Directions:

1. Use the butter you are going to melt in your pan and butter your glass 9x13 pan or 8 inch square pan before you put it in your pan.
2. In a heavy duty pan melt your butter then add sugar, half and half, corn syrup and salt.  Stir well.
3. Bring mixture to a boil on medium to medium hi heat stirring constantly.  When it first boils it will almost boil over the edge of the pan.
4. As the caramel boils down wash down the sides of the pan continuing to constantly stir.
5. For a firmer caramel cook until 240 degrees F.  For a softer caramel cook to 235 degrees
6. Remove from heat, add the vanilla and stir well.  If adding nuts add them now.
7. Pour into your buttered glass dish and let it cool.
8. Cut into squares and wrap in wax paper or dip in melted tempered dipping chocolate.  To make a salted caramel sprinkle with salt after dipping in chocolate before it hardens.
9. Store in an air tight container in a cool place. 

*Substitute for 2 cups of half and half is 1 cup heavy cream and 1 cup milk.

*To use for caramel apples, fondue, and topping on apple pie cook caramel to 225 degrees.

From Betty Cressall