Anna's Creamy Carmels

Makes 168 3/4"- 1" cubes (or 14 rows - 12 pieces in each row)

2 pints cream
3 1/2 c. light corn syrup (2 bottles)
5 c. sugar
1 1/2 c. butter (3 cubes)
1 tlbs. vanilla
optional 2 c. chopped pecans

Mix in large heavy pan (1/2 of cream) 1 pint of cream, butter, sugar and syrup.  Melt on medium to med. high.

Cook 30 minutes and then add the rest of cream

Keep stirring from time to time

Add a really good candy thermometer

Keep carmels at a good rolling simmer 3-4 hours.  Stirring every 13 minutes until thermometer reaches 244-246 degrees.

Take off Stove

Add a few pinches of sea salt and the vanilla

Stir well and pour into a well buttered 9 X 13 cake pan.  Cool over night

Wrap in wax paper or carmel wraps 4 X 4" cellophane for each carmel