Old Fashioned Caramels

Mix all ingredients in heavy bottomed 4 quart sauce pan over medium high heat.

Cook, stirring constantly, until candy thermometer reaches 248°F.

Immediately pour hot mixture into buttered 10x15x1 inch jelly roll pan; cool for several hours or overnight.

With a large knife or pizza cutter, cut into 1 inch squares; wrap each in waxed paper.

Makes about 5#.