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["Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.", "Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.", "In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.", "Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.", "Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250u00b0F.", "Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30u00b0F.", "Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.", "Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.", "When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.", "Cream Filling:.", "Dissolve unflavored gelatin in cold water.", "Set in heat proof cup in pan; Simmer until clear.", "Let cool.", "Cream together shortening, powdered sugar, and vanilla.", "Add cooled gelatin and beat for 10 minutes.", "Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3"" x 3"
