Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions:
- Prepare the Pan:
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to remove the caramels later.
- Combine Ingredients:
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Add the heavy cream, granulated sugar, and light corn syrup to the melted butter.
- Stir the mixture continuously until the sugar is completely dissolved.
- Cook the Mixture:
- Once the sugar is dissolved, insert a candy thermometer into the mixture, making sure it doesn’t touch the bottom of the pan.
- Cook the mixture over medium heat, stirring occasionally, until it reaches 245°F (118°C). This will take about 20-30 minutes.
- Add Vanilla and Salt:
- Remove the saucepan from heat and stir in the vanilla extract and salt. Mix well.
- Pour into the Pan:
- Quickly pour the caramel mixture into the prepared baking pan.
- Cool and Set:
- Allow the caramels to cool at room temperature for a few hours, and then transfer the pan to the refrigerator to let them set completely.
- Cut into Pieces:
- Once the caramels are fully set, use the parchment paper overhang to lift them out of the pan. Place them on a cutting board.
- Use a sharp knife to cut the caramels into small squares.
- Wrap (Optional):
- You can individually wrap the caramels in wax paper or parchment paper to keep them from sticking together.
