Ingredients

The following ingredients have 4 Servings
  • 2 cups white sugar
  • 2 cups light corn syrup
  • ¼ teaspoon salt
  • ½ cup butter (cut into thin slabs)
  • 2 cups whipping cream
  • 1 teaspoon vanilla

Instruction

  • Line a 9x13'' pan or jelly roll pan with parchment paper or generously grease with butter. Either size pan will work--9x13'' will yield thicker caramels.
  • In a large heavy bottom saucepan add sugar, syrup and salt. Stir over medium heat until mixture begins to boil, about 5 -10 minutes. Using a candy thermometer let mixture reach exactly 245 degrees F.
  • SLOWLY add butter and whipping cream so the mixture doesn’t stop boiling (or your mixture can curdle. Continue to boil until it reaches 243 degrees F (soft ball stage).
  • Remove from heat. Stir in vanilla.
  • Pour into the prepared pan. Refrigerate until cooled and hardened, overnight or for several hours to make them easier to cut.
  • When caramels are removed from the refrigerator they will seem hard, but will soften as they come to room temperature.
  • Cut caramel into small pieces and if desired, wrap like a tootsie roll into wax paper.