Instructions: Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 degrees, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8" x 8" x 2" pan. Cool
just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1 inch squares with a sharp knife. Cool Completely and wrap each in waxed paper. Store in a cool place.

Note: These caramels keep well, and may be made several weeks in advance.

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