Caramel

This is how we do Family Home Evening in the foothills!

2 C sugar
1 C light corn syrup
2 C heavy cream
1/4 C butter
1 T vanilla
1/4 tsp salt

mix sugar and syrup in heavy saucepan, stir until dissolved and mixture boils. Cook to 270 without stirring. Slowly add one cup of warmed cream so that mixture never stops boiling. Cook to 250, stirring frequently. Carefully add remaining cup of cream, about one tablespoon at a time. stirring constantly. Now add salt and butter and cook to 250, stirring if needed (for softer caramel, cook to lower temp here, to do caramel apples, I cook to 244). Remove from heat, add vanilla. Dip apples while caramel is hot, it thickens quickly as it cools.