Charlotte Cook's Caramels

2 c. sugar
2 c. corn syrup
1 c. butter
2 c. whipping cream, scalded
sprinkle of salt

Add sugar and corn syrup to heavy pot and bring to a boil. Add a sprinkle of salt. Add butter and bring back to a boil, stirring often. Slowly add scalded cream to mixture making sure boiling doesn't stop. Cook to:

232 degrees for rolls
234 degrees for turtles
236 degrees for dipping
238 degrees for cut caramels

Pour into buttered pan. When cool, cut into squares and wrap in waxed paper.