MomsMenu.com Recipe Finder Basic Vanilla Caramels

2 cups sugar
1 cup corn syrup
2 cups heavy cream, lukewarm
1/2 cup butter
1 teaspoon vanilla

Lightly oil inside of 3 quart saucepan. Combine sugar and corn syrup in pan; cook over low heat, stirring constantly, until sugar is completely
dissolved and mixture comes to boil. Clip on candy thermometer; cook stirring occasionally, until thermometer registers 250 F (firm ball stage). Add warm cream very slowly so mixture never boils. Stir a little to blend; let
mixture cook to 250 F again. Remove from heat; add vanilla. Pour in steady stream into lightly oiled 9x9x2-inch pan.

Do not scrape pan. Mark in 1 inch squares, do not cut all the way through. After caramel has cooled completely, it can be turned out onto cutting
board and cut into marked squares. Wrap individual pieces immediately in plastic wrap or waxed paper; store in airtight container. Yield 81 (1-inch) pieces