Creamy Caramels

2 cups sugar
3/4 cup light corn syrup (can reduce)
1/2 cup butter
2 cups half-and-half or light cream
1/2 cup finely chopped nuts (opt)

1. Butter an 8 x 8 pan. Spread nuts in the bottom, if using.

2. In a heavy-bottomed, 3-quart saucepan, heat the sugar, corn syrup, butter, and 1 cup of the half-and-half over medium heat, stirring constantly.

3. Heat to boiling, then stir in remaining cup of half-and-half. Continue to cook and stir frequently, until mixture reaches 245*F on candy thermometer (or Firm Ball Stage – when a small amount dropped into very cold water forms a firm ball which holds its shape until pressed).

4. Immediately remove from heat and spread evenly in pan (over nuts) while still hot. Allow to cool.

5. When cool, cut into 1-inch squares.

6. Cover or wrap in plastic wrap or colored wrappers and store in cool place such as the refrigerator.

Alternately, cook to Soft Ball Stage – 234-240*F (when small amount dropped in very cold water forms a soft ball which will flatten when picked up), and use as a filling for chocolate covered candies, like turtles.