Line 8x8-inch pan with plastic wrap. Butter. If desired sprinkle toasted chopped nuts over bottom of pan.
Put corn syrup, 1-c. cream, butter and sugar in heavy pan, adding liquid ingredients first.
Bring to a boil.
Add additional cup of cream very slowly. It should take a couple of minutes.
Don't let boiling stop.
Boil, stirring constantly on medium-high to 238-242 degrees.
Take off heat and quickly stir 1 teaspoon vanilla and 1/8 t. salt into caramel,
Pour into prepared pan.
Don't scrape pan. (It can put sugar crystals in your candy)
Cool and let set.
Turn onto cutting board. Remove plastic wrap. Cut into 1-inch pieces. Wrap with wax paper and enjoy.
For dipping pretzels, or for caramel apples , cook to 236-238 degrees and pour into a glass bowl. Stir in salt and 1 t. of vanilla. Let cool to warm then dip what you want.
For my thick corn syrup I used 1 lb. 12oz. for a double batch