Christmas Caramels

My mom used to make these every year, actually she probably still does.  And every year I had to cut and wrap hundreds of these little babies, well it seemed like hundreds.  I don't think I appreciated them as much then as I do now.  They will just melt in your mouth.

2 cups sugar
1 1/2 cups dark Karo syrup
1 cup butter
1 pint whipping cream (I use heavy whipping cream)
1 teaspoon vanilla
pinch of salt

In a large pan combine sugar, Karo syrup, butter and 1 cup of the cream.  Stir until melted and combined and then bring to a boil.  Boil for 5 minutes, stirring only occasionally.  After 5 minutes, add the remaining cream 1 tablespoon at a time.  Stir to combine and let the mixture come to a boil between each addition.  Stir every 5 minutes or so (don't stir too much, that's the trick) and cook until 245-250 degrees or a firm ball forms when a little is dropped in some cold water (just do a little test in a small bowl of water if you don't have a thermometer).  Take off heat and add vanilla and pinch of salt.
Grease a 9x13 pan with butter and pour caramel mixture into pan.  Let cool and place in refrigerator until hardened.  When you are ready to cut, remove the caramel from the refrigerator and let it come to room temperature so they are easier to cut.  Cut caramel into strips and then into bite size chunks.  Wrap in wax paper (take 4-5 inch strips and cut each strip into 4 equal sections.  Place a caramel just above the center of each piece of wax paper, fold the wax paper in half over the caramel and then twist ends together) .