Irish Cream Caramels

Instructions

1. Combine cream, sugar, syrup and butter in large heavy saucepan
2. Using a candy thermometer, heat to 245 degrees F, stirring constantly
3. Remove from heat at once
4. Stir in extracts; pour into a buttered 8-inch square pan
5. Cool just until firm
6. Loosen candy around edges with a knife; invert on cutting surface
7. Cut into 1-inch squares with a sharp knife
8. Cool completely and wrap each in wax paper
9. Store in a cool place (will keep well for several weeks)