Pat Nelson's Sweet Carmels

4 C. sugar
4 c. syrup
1 1/2 heavy whipping cream
1 can eagle brand milk
dash of salt

Pour cream and milk in a double boiler. Scald and keep warm. In a heavy roast pan, bring sugar, syrup and salt to a rolling boil. Pour cream mixture into syrup mixture, 1/3 C. at a time. Takes about 45 minutes(don't add cream too fast it will cool down the mixture). After all cream is in, put in candy thermometer and cook to 232 degrees. Remove from stove and put in 1 teaspoon of vanilla and nuts if desired. Pour into a buttered jelly roll pan; let set overnight. ( use 2 jelly roll pans)