2 c sugar, granulated 1 c(2 sticks) butter 1 3/4 cwhite corn syrup 1 pt heavy cream 1 1/2 T vanilla extract
In heavy pan, mix sugar butter and corn syrup. Cook over medium heat until almost boiling stirring continuously.
Stir in whipping cream. Turn heat down to medium-low, and continue cooking until mixture reaches 245 degrees on candy thermometer (do not exceed) This will take about 40 minutes, stirring occasionally.
When it reaches 245, stir in 1 1/2 T vanilla and pour into buttered 9 x 13 pan. Cool completely before cutting.
Dunk in chocolate or Dark chocolate.
Add sea salt (either in Caramel or on top of chocolate)
Use to make turtles