Caramels
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1 cup heavy cream
6 Tablespoons butter, cut into pieces
1/4 Teaspoon salt
1-1/2 Cups sugar
1/4 Cup light corn syrup
1/4 Cup water
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Butter a 13x9-inch pan; set aside.
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Combine all ingredients except vanilla in saucepan. Cook over medium heatm stirring occasionally until mixture comes to a boil, about 10 minutes
Combine all ingredients except vanilla in saucepan. Cook over medium heatm stirring occasionally until mixture comes to a boil, about 10 minutes
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Simmer, stirring frequently, until caramel registers 248°F on thermometer, about 20-25 minutes.
Simmer, stirring frequently, until caramel registers 248°F on thermometer, about 20-25 minutes.
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Remove from heat and stir in vanilla.
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Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
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Makes about 36-40 candies
Makes about 36-40 candies
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