Melt-in-your-Mouth Caramels

2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup margarine/butter
1 teaspoon vanilla
pinch salt

1. Butter 9 x 13 dish.

2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream, margarine/butter, and salt. Bring to a boil over medium heat, stirring often. Slowly stir in remaining 1 cup cream while mixture continues to boil. (At this point I turn the heat down to medium low.) Heat to 230 degrees (the recipe says to heat to 242 degrees, but in high altitude, heat to 230 degrees), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat. Stir in vanilla. Pour into prepared dish. Refrigerate.

3. When cool, return candies to room temperature then cut into 1-inch squares and wrap in waxed paper.