Ingredients:

1 cup unsalted butter

2 cups granulated sugar

2 cups heavy cream

1 cup light corn syrup

1 teaspoon pure vanilla extract

1/2 teaspoon salt

Instructions:

Prepare the Pan:

Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. This will make it easier to lift the caramels out later.

Combine Ingredients:

In a heavy-bottomed saucepan, melt the butter over medium heat.

Add sugar, heavy cream, and corn syrup to the melted butter. Stir until the sugar dissolves.

Cook the Mixture:

Insert a candy thermometer into the mixture. Bring the mixture to a boil over medium heat, stirring constantly.

Once it reaches a boil, reduce the heat to medium-low and continue to simmer, stirring frequently, until the mixture reaches 245°F (118°C) on the candy thermometer. This will take about 25-30 minutes.

Add Vanilla and Salt:

Remove the saucepan from heat and stir in vanilla extract and salt. Be careful as the mixture will bubble up.

Pour into Pan:

Pour the hot caramel mixture into the prepared baking pan.

Cool and Set:

Allow the caramels to cool at room temperature for several hours or overnight until fully set.

Cut into Pieces:

Once the caramels are set, use the parchment paper overhang to lift them out of the pan. Place them on a cutting board and use a sharp knife to cut them into small squares.

Wrap (Optional):

If you like, you can wrap individual caramels in wax paper or parchment paper for storage.