Caramels

from my mom

1 1/3 cup corn syrup
2 cups whipping cream
2 cups sugar
1/2 cup milk
1 tsp vanilla
1/4 tsp salt

Combine corn syrup, sugar, salt, milk, and 1 cup cream into large heavy saucepan.  Cook, stirring constantly on medium-low (keep it boiling) about 25 minutes and pale beige in color.  Turn up heat and add about half remaining cream.  Bring to boil rapidly and cook slowly for another 10-15 minutes.  Add remaining cream and cook until it is about as thick as brown gravy and golden in color, and reaches soft firm ball stage.  Add vanilla.  (You can also add 1-2 cups walnuts).  Pour into buttered pan and cool.  Let stand over night (better 2-3 days) without cutting.  Cut in squares and wrap in wax paper.  Do not keep in fridge- it will get sticky.