Creamy Carmels

Directions

1Butter a 9-inch square pan.

2Combine half and half and cream in a 4 cup measure.

3Mix sugar, salt, corn syrup and 1 cup of cream in a heavy 4 quart sauce pan.

4Cook over medium high heat, stirring constantly, until syrup reaches 234 degrees on a candy thermometer (soft ball stage).

5Add 1 more cup of cream and stir until mixture again reaches 234 degrees.

6Add remaining cream and stir until mixture reaches 250 degrees (hard ball stage); this could take up to one hour.

7Remove from heat and stir in vanilla and nuts.

8Pour into pan and refrigerate until just firm but not hard.

9Cut in pieces about 1 inch square and wrap in cellophane, plastic wrap or waxed paper.