Okay, these have got to be the best caramels you will ever eat and they are pretty easy to make (if I can do it, anyone can). Because of the altitude in Utah, you will want to get the temperature up to 230 degrees instead of 240 as it says. Basically, it has to get to the "firm ball" stage - 1/2 tsp. of the candy will roll into a firm, but not hard, ball when dropped in cold water, and will flatten out a few minutes after being removed from the water.
2 cups sugar
2 cups whipping cream
2 cups dark corn syrup
1/4 cups butter
In a heavy saucepan, mix sugar, syrup and 1 c. cream. Boil to 240° on medium heat. Set off stove and add the other 1 cup of cream. Stir in well, then bring back to 240°. Remove from heat and stir in butter. Pour into buttered pan, 9x13 inches and cool overnight. Cut into pieces and wrap in waxed paper squares.
If you want nuts in your caramel, put them in the bottom of the buttered pan before pouring the caramel in.
This is an excellent caramel for caramel popcorn. Cook only to about 236° each time, then pour over popped corn and stir to coat well. Pour out on counter top and separate into small chunks. Let cool. Place in airtight container.