Vanilla Caramels

1 cup sugar
1 cup light Karo syrup
1/4 cup butter
1 cup whipping cream
1 teas. vanilla

Put all ingredients except vanilla into a heavy saucepan. Boil, stirring, until it reaches 245 degrees on candy thermometer.

Remove from heat, beat in vanilla and pour into a well-buttered 8 or 9 inch square pan. When cool and firm, cut into squares and wrap in wax paper.