2 c. sugar
1 1/3 c. white syrup
1 c. real butter
2 c. heavy cream
1 tsp. vanilla

In large heavy kettle put sugar, syrup, butter and 1 cup cream. Cook slowly 30 minutes. Slowly add other cup of cream and vanilla and cook to firm ball stage (240). Pour into a greased 9 x 13 inch pan. Cool, cut with serrated knife. Wrap each caramel in saran wrap.