• 3 cups sugar
  • 1 cup heavy cream
  • 1 cup white Karo syrup
  • 1 stick butter
  • 2 teaspoons vanilla
Mix together sugar, cream and syrup in a heavy pan. 
Cook to 242 º F. on a candy thermometer. 
Stir in butter and vanilla and cook to 238 º F.
Pour into a well greased pan. 
Cool and cut into squares with a pizza cutter.

Option:Put a few grains of coarse sea salt on each caramel while it is still warm.