Carmel Candy - Grandma Neet

2 cup light corn syrup
2 cups sugar
3 cups heavy whipping cream.
I often use 2 cups whipping cream and 1 cup half and half.
1/2 can sweetened condensed milk
1 tablespoon vanilla
1 cup chopped nuts (optional)

Combine cream and milk in double boiler, scald and keep warm. Place
sugar and syrup in heavy sauce pan. Boil till syrup spins a light
thread. Add to syrup 1/4 cup at a time, (or slowly pour), stirring
constantly. Boil over medium heat, stirring frequently till candy
thermometer temperature reaches 242 degrees.** Stir in vanilla and
nuts. (Nuts optional). Pour into 9 x 13 pan that is lined with
parchment paper (this is essential so candy does not stick to pan). Let
stand till cold, several hours. Remove from pan and cut into 1 - inch
squares. Wrap in cellophane or waxed paper.

*TEST THERMOMETER IN BOILING WATER BEFORE EACH CANDY
MAKING SESSION TO SEE AT WHAT TEMPERATURE IT REGISTERS
FOR THE BOILING POINT (boiling point is 212 degrees). IF IT
REGISTERS HIGHER THAN 212, ADD THE DIFFERENCE TO 242. IF
IT REGISTERS LOWER, SUBTRACT THE DIFFERENCE FROM 242.
USE THE NEW TEMPERATURE WHEN MAKING CANDY WITH THIS
THERMOMETER THIS SESSION.

I have found success testing the boiling candy using the cold water
method; You might want to use both methods (cold water and
Thermometer)

Firm-Ball Stage – Cold Water Method
(244°-248°). Drop a small amount of the hot candy mixture into the
cold water. When cooled and removed from the water, the ball will
hold its shape and not flatten.