Caramels (Helen Maskell)
2 c. heavy cream; 1 c. milk; 2 c. sugar; 1½ c. light corn syrup
Cook milk, sugar and corn syrup in heavy pressure cooker pan at medium high for 7 min. Remove from heat. Add I c. of the cream. Return to heat for 7 more minutes. Then, stirring constantly, cook to hard ball stage. Pour into buttered pan. Cool 1 hr. in refrigerator. If nuts are desired add them to buttered pan before pouring in mixture.