Caramels I

Recipe View 5 mins Prepare your pan: Lightly butter a 9x13 inch baking dish. (5 minutes)

Recipe View 10 mins Combine and cook: In a heavy-bottomed 3-4 quart saucepan, combine the sugar, corn syrup, 1 cup of the heavy cream, and cubed butter. Place over medium heat, stirring frequently until the butter is melted and the sugar is dissolved. (10 minutes)

Recipe View 30 mins Bring to a boil and add remaining cream: Once the mixture begins to boil, stir in the remaining 1 cup of heavy cream. Continue to cook, without stirring (except to prevent scorching), until the mixture reaches 242°F (116°C) on a candy thermometer, or until a small amount of syrup dropped into a bowl of ice water forms a firm but pliable ball. (20-30 minutes)

Recipe View 2 mins Incorporate vanilla and pour: Remove the saucepan from the heat and stir in the vanilla extract. Immediately pour the caramel mixture into the prepared baking dish, spreading evenly. (2 minutes)

Recipe View 2 hrs Chill and cut: Refrigerate for at least 2 hours, or until completely firm. (120 minutes)

Recipe View 20 mins Cut and wrap: Once chilled, remove the caramels from the refrigerator and allow them to come to room temperature for easier cutting. Cut into 1-inch squares and wrap individually in waxed paper or cellophane wrappers. (20 minutes)