Barbara: I second Jeanne’s thoughts — we have the same recipe — and the same mother! Her story is uncannily similar to your mother’s in many details. I made these for the first time 3 weeks ago, in Mother’s kitchen, using the heavy-bottom pot she acquired “pre-marriage.” 16 dozen (minus 3) caramels flew back to NYC with me. They are unbelievably delicious, and now I’ve equipped myself to make them here; I’m excited to use the new non-stick Dutch oven arriving from Jeanne! I am excited to try: - Salted caramels; - Decorative wax paper, nice for gifts. Mom’s simple wax paper forms a great seal when folded snugly and firmly against the candy, and gently pressed into place without breaking it. Old school. - Not using the scrapings! I am a purist and like my caramel 100% velvety smooth. Good one. - An 8" x 8" pan to produce a thicker, cube-like piece than my 9" x 13"s. I’ll try both. - Madagascar Bourbon vanilla! Nielsen-Massey’s gets rave reviews. You may find this interesting: - Heavy whipping cream instead of half and half. Just sayin’. - Reserve half of the cream until 240°; stir it in, return to heat, and continue to 248°. Two surprises: The dark, caramelized aroma after it had cooked past 220° was really thrilling — like an unexpected milestone! And when the reserve cream was added, an amazing sweet aroma blossomed out of the pot. Really lovely. Thank you for an excellent article!

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