Line an 8 inch (20 cm) square baking pan with aluminum foil and then lightly
butter the foil.
In a heavy medium
sized saucepan, stir together the cream, sugars, and corn syrup. Place the
saucepan over medium high heat and bring to a boil, stirring constantly with a
wooden spoon. Once the mixture boils, with a heatproof
pastry brush that has been dipped in warm water, wash down the sides of the
saucepan to remove any sugar crystals that may have formed. Clamp a candy
thermometer to the side of the saucepan. Boil the mixture over medium high heat
(do not stir) until the temperature reaches 250 degrees F (121 degrees C). Swirl
the pan periodically. (If sugar crystals form on
the sides of the pan, wash them down with a heatproof pastry brush that has been
dipped in warm water.)
heat and stir in the vanilla extract, salt, and butter. Pour the caramel into
your prepared pan and let cool, undisturbed, until firm (at least two hours).
With a sharp
knife or pizza cutter, cut into squares or rectangles. Can wrap the caramels in
wax paper or cellophane. These caramels can be stored at room temperature (or in
the refrigerator), between layers of wax paper, for a couple of weeks.
one-inch square Caramels. Preparation time 40 minutes.
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