A delightful twist on classic caramels, these buttery vanilla treats are perfect for any occasion.
Prepare an 8x8 inch square pan by greasing it with butter or lining it with parchment paper.
Lining the pan with parchment paper makes it easier to remove the caramel later.
In a large heavy saucepan, combine the sugar, corn syrup, butter, and half of the cream.
Use a heavy-bottomed saucepan to ensure even heat distribution.
Heat the mixture over medium heat, stirring constantly, until it begins to boil.
Stirring constantly prevents the sugar from burning.
Stir in the remaining cream and continue cooking over medium heat, stirring occasionally, until the mixture reaches 245°F on a candy thermometer.
Be patient and monitor the temperature closely to achieve the perfect consistency.
Remove the saucepan from heat and stir in the vanilla extract.
Adding vanilla at the end preserves its flavor.
Pour the caramel mixture into the prepared pan and spread it evenly.
Work quickly as the caramel sets fast.
Allow the caramel to cool completely at room temperature.
Cooling at room temperature ensures the caramel sets properly.
Cut the caramel into 1-inch squares and wrap each piece in wax paper.
Wrapping individually keeps the caramels fresh and prevents sticking.
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