Caramels

Mix together sugar, corn syrup, salt and ⅓ of cream in heavy saucepan. Wipe sides down (no sugar crystals). Cover with lid and bring to boil at medium heat. Remove lid when it boils. Boil until quite thick. Add cream gradually, slowly enough so it doesn't stop boiling. Allow to thicken after each addition. When all cream is added, use candy thermometer, stirring gently and continuously. Cook to 216° F (228° Grandma Vincent's). Add butter and vanilla stirring quickly to melt butter. Bring temperature back to 216° F. Immediately pour into 9 x 9 buttered pan. Don't scrape out pan.