Caramels

1/4 butter

3/4 cup Karo light syrup

1 pint heavy whipping cream

2 cups sugar

Grease glass 8x8 or 9x9 pan with butter.  Mix together all ingredients in a large heavy pot.  Use Candy thermometer, mix using a back and forth motion on medium high heat until it reaches 240 degrees.  Pour into glass pan and let cool thoroughly.  Cut into small squares.  I use was paper cut into strips and then roll the caramels up, then twist the ends.