Carmels

Recipe from: Mom, Erin Kay Smith Ferguson who received it from her mother, Marion Jo McCrary (1950's)

2 cups sugar

1 cup butter

1 1/2 cups white corn (Karo) syrup

2 cups cream

2 tsp. vanilla

1 cup walnuts (optional)

Mix together sugar, syrup, butter, and 1 cup cream, then boil in a buttered pan.  When boiling hard, add the other cup of cream slowly so as not to stop the boiling.  Cool until light tan or until it forms a firm ball (240-245˚) in cold water.  Remove from heat and add vanilla and walnuts (optional).  

Do not stir while cooking and only enough afterwards to mix in the nuts.  Pour into buttered pan.  Cool and cut into squares.  Wrap in waxed paper.