- Yield: 48 caramels
- Total Time: 1 Hour 40 Minutes
- ½ cup (1 stick) salted butter, cut into cubes, plus more for the baking dish
- 2 cups sugar
- 2 cups light corn syrup
- ¼ teaspoon table salt or fine sea salt
- 2 cups heavy cream
- 1½ teaspoons vanilla extract
How to Make It
- Butter a large piece of parchment paper and press it into a 9 × 13-inch baking dish.
- In a large saucepan, combine the sugar, corn syrup, and salt over medium-high heat. Stir until the sugar has dissolved and the mixture has started to bubble. Slowly stir in the cream. Don’t let it stop boiling, and keep stirring. Clip a candy thermometer to the side of the pan. Stir in the butter. Keep the mixture at a boil and stir continuously for about 15 minutes. When the temperature has reached 240°F (in between soft and firm ball stage), stir in the vanilla. Remove from the heat and pour into the prepared baking dish.
- Let sit on the counter until firmed up, about 1 hour. Once the caramel has firmed up, lift it out of the pan using the parchment paper. Then use a buttered or plastic knife to cut it into 12 vertical rows and 4 horizontal rows, making a total of 48 caramel squares. Cut forty-eight 3 × 6-inch rectangles from waxed paper and wrap the caramels inside. The caramels will stay soft and chewy for up to 2 weeks.