Homemade Caramels
- 1 cup heavy cream
- 1 cup granulated sugar
- ½ cup corn syrup
- ¼ tsp salt
- 4 Tbsp unsalted butter
- ½ tsp vanilla extract
- Line an 8-inch square pan with parchment and grease it lightly.
- Combine the cream, sugar, corn syrup, salt, and butter in a heavy pot.
- Cook over medium heat, stirring, until the butter melts and the sugar dissolves. Continue cooking, stirring often, until the mixture reaches 245–248°F on a candy thermometer.
- Take the pot off the heat and stir in the vanilla.
- Pour the caramel into the prepared pan and let it cool completely at room temperature.
- Cut into squares and wrap each piece in waxed paper.
Hot sugar syrup burns badly — keep the pot work to grown-ups and let the pan cool fully before cutting. Wrapped pieces keep at room temperature.
