Caramels

1 1/3 cups white Karo

2 cups whipping cream

2 cups sugar

1/2 cup milk

1 teaspoon vanilla

1/4 teaspoon salt

Put Karo, sugar, salt, milk and 1 cup cream into large heavy saucepan. Cook about 25 minutes over medium to slow heat, keeping it boiling and stirring constantly. Cook until pale beige in color. Turn up heat and add about half of remaining cream mixture. Bring to a boil rapidly and cook slowly for another 10 to 15 minutes. Add remaining cream and cook until it is about as thick as brown gravy and golden in color. Cook to 232 degrees of soft firm ball. Add vanilla. Pour into buttered pan and cool. Let stand at least overnight (2-3 days is better) without cutting. Cut in squares and wrap in waxed paper. Do not keep in refrigerator.