This recipe was clipped from a magazine and taped to a recipe card, however the tape has aged and yellowed so much over time it no longer sticks to the card. Date is unknown but the recipes in this collection ranged from the 1940s through the 1980s. Recipe is typed below along with a scanned copy.

Creamy Caramels
(Makes About 2 Pounds)

2 c. sugar
Dash salt
2 c. light corn sirup
1 tsp. vanilla
1/2 c. butter or margarine
2 c. half and half or light cream

Combine sugar, salt and corn sirup in large, heavy saucepan. Heat to boiling and cook to 245 degrees (firm ball stage), stirring occasionally. Gradually add butter or margarine and cream (slowly so that mixture does not stop boiling at any time). Continue cooking, stirring constantly, until mixture returns to 245 degrees. (Stirring is important since mixture will scorch easily.)

Remove from heat; add vanilla and mix well. Pour into buttered 9-inch square baking pan. When cool, turn out on waxed paper and cut into 3/4-inch squares. Wrap individually in waxed paper.