Line an 8-inch-square pan with foil and generously brush with vegetable oil. Set aside. In a medium saucepan over high heat, cook sugar, without stirring, until it begins to melt and bubble. Using a metal spoon, stir slowly until sugar has completely melted, about 1 minute.
Remove from heat and add cream (sugar will seize into a solid mass). Add butter and corn syrup. Fit a candy thermometer to saucepan, return to stovetop, and cook over low heat, stirring occasionally until mixture liquefies, about 30 minutes.
Increase heat to medium-high and cook until caramel mixture reaches 238F. degrees. Remove pan from heat; stir in vanilla extract. Carefully pour hot caramel into prepared pan. Using a spatula coated in vegetable oil, smooth any bubbles on surface.
Cool caramel until firm but still slightly warm, about 35 minutes. Lift caramel from pan and peel away foil. Place on a oiled cutting board and cut into 1-inch squares, using an oiled knife.
Originally Submitted
7/22/2010
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