Carmels

4 c. Cream
4 c. sugar
2 t. vanilla
2 c. karo syrup
2/3 cube margarine

Combine sugar, syrup, and 2 c. cream.  Bring to a boil stirring constantly and cook to 222.  Add rest of cream gradually and cook to 228.  Add margarine and cook to 234.  Add vanilla.  Pour into a greased, tin foil covered 9x13 pan.  Cool completely then cut into squares and wrap in wax paper.