CARAMELS

1 cup white sugar
1 cup brown sugar
1/2 lb butter (1 cup)
1 cup Karo syrup
1 cup cream
2 tsp vanilla
1/2 cup nuts (optional)

Mix sugar, butter, syrp, and cream. Cook until firm ball stage (240*F) stirring all the time. Add vanilla and nuts. Pour onto large buttered pan while still warm. Wrap in clephane. Temp on my thermometer is almost 200*.