Vanilla Caramels

Serves 6-8

2 cups granulated sugar

1¼ cups light corn syrup

2¾ cups light whipping cream (warmed)

1½ tablespoons pure vanilla extract

½ teaspoon salt

1. Combine sugar, salt, corn syrup, and 1 cup cream in a heavy saucepan. Place over medium heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in vanilla extract.
2. Bring to a boil, stirring frequently, and gradually add remaining cream. Stir until cream is well incorporated. Continue cooking, without stirring, until mixture reaches firm ball stage (approximately 244° - 248° F on a candy thermometer - see TABLE 4. COOKING WITH SUGAR under Conversion Tables & More).
3. Remove from heat. Immediately pour hot mixture into a greased 8-inch square pan lined with greased parchment or wax paper. Evenly spread out mixture using a wooden spoon or greased spatula.
4. Allow candy to cool and set. When firm, cut caramels into square, bite-sized pieces with a sharp, greased knife. Wrap each piece in wax paper or decorative plastic wrappers. Serving suggestions: Place candy in a decorative tin, or wrap in colorful cellophane and tie with a bow - makes a great gift!