Caramels

There is a very good chance I am going to make a batch of these tomorrow, as a study break.  I have so much homework to do for the last push of this semester and honestly have NO desire or motivation to do any of it.  I think it's cause i really didn't like my classes this semester - they were very disjointed.  Anyway... these are wonderful treats.  I made quite a few batches of these last year and gave them out to many people - a big hit!

2 c. sugar
1/2 c. butter or margarine
2 c. whipping cream
3/4 c. light corn syrup

grease bottom and sides of an 8" square glass baking dish with butter (make sure this is done very well - this is sticky stuff).

In a large saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245 degrees or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds it shape until pressed.

Immediately spread caramel mixture in baking dish and cool for about 2 hours.

cut into 1 inch squares. wrap candies individually in waxed paper or plastic wrap. store in tightly covered container.

high altitude (3500 - 6500 ft) adjustment:
boil over medium heat about 15 minutes, stirring frequently, until candy thermometer reads 240 degrees F.