Carmels (Grandma Clouse)

2 cups sugar

3/4 cup white corn syrup

2 cups cream

1/2 cup butter

1 tsp vanilla

1 cup chopped pecans

Combine sugar, syrup, butter and 1/2 of the cream. Bring to boil stirring constantly. Add the other cup of cream a little at a time so you don't stop the boiling. Boil to hard ball stage (254 degrees F) still stirring constantly. Be patient and consistent. I learned the hard way that candy is easy to mess up! Try some in a little water to form a firm ball. Pour into buttered, glass, mid-sized cake pan. When completely cool take out by hand and cut into pieces with kitchen scissors. Wrap individual pieces in wax paper.

These have always been one of my favorites but this is the first time I attempted them on my own. I botched the first batch but I tried again and the second time they came out perfect! Totally worth the effort.