In a heavy saucepan, combine sugar, golden syrup, one cup cream and butter. Bring to a boil, stirring often, then stir in remaining one cup cream. Heat, without stirring until a small amount of syrup dropped into cold water forms a firm but pliable ball . Remove from heat, stir in vanilla and pour into prepared dish. Refrigerate.
When cool, return caramels to room temperature then cut into 2cm squares and wrap in waxed paper.