Christmas Caramels

From the Kitchen of: Tina Cronin

2 cups sugar

2 cups cream

2 cups Karo syrup

2 cubes BUTTER (gotta be the real stuff)

Cook in heavy saucepan over medium heat. Stir constantly until the mixture reaches 240 on candy thermometer. Pour into greased 9x13 pan. Cool, cut, wrap with waxed paper.