Susie in Illinois is looking for cream caramels; I have made the one below for caramel apples. Don't wrap or cut in little squares. After this sets up, gently heat to make it easily dippable! This is so good and tastes like those you buy!

Vanilla Caramels

2 cups granulated sugar
2 tablespoons butter
1 cup milk
1 teaspoon vanilla extract

Boil sugar, butter and milk to firm-ball stage, 245 degrees F. Do not stir after sugar is dissolved. Pour on buttered platter, cool, beat until creamy. Add vanilla extract and chopped nuts or cherries, if desired. Press into buttered pans. When firm, cut into squares. Wrap in wax paper.
www.recipegoldmine.com

http://www.nancyskitchen.com