Ingredients
1 cup heavy cream
1 cup white granulated sugar
1/4 cup light corn syrup
4 tbsp salted butter (1/2 stick)
1 tsp vanilla extract
Grease a pan, any pan, or line it with parchment paper. This
will be used later to allow the caramel to set. In a large pot,
combine all ingredients except the vanilla. Place a candy
thermometer in the pot and cook over medium heat. Make sure the
candy thermometer is not touching the bottom of the pan. Stir
occasionally for about 20 minutes until the temperature reaches 250
degrees F. Add the vanilla, mixing it in well. Remove the pan from
the heat, and pour the caramel into the greased pan or on top of the
parchment paper. Allow the caramel to cool for about 15 minutes.
When it is cool, cut the caramel into small, bite-sized pieces.
Enjoy!
