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Ingredients
- 8 tsp (2 T + 2 tsp) vanilla extract
- 2 C (1 lb) unsalted butter
- 4 C (32 oz) half & half
- 2 C (16 fl oz) light corn syrup
- 4 C granulated sugar
- 2 C light brown sugar
- 2 tsp salt
- coarse flake sea salt topping (optional for salted caramels)
Instructions
- Calibrate your thermometer first!
- Fill the pan you’re going to use 2/3 full with water.
- Bring the water to a full boil.
- After 10 minutes, check to see if the temperature of your thermometer reads 212°.
- If your thermometer is off, subtract or add the difference to your final cooking temperature.
- Example: If your thermometer reads 210° in boiling water, you’ll want to cook the candy to 246°, not 248°.
- Butter an 8x8 and 9x13 pan.
- Measure the vanilla into a small container, and set it aside for later.
- Cut the butter into 1" chunks, to help it melt faster. Combine the cut-up butter, half & half, corn syrup, sugars, and salt in a heavy-bottom, 5- to 6-quart saucepan.
- Heat the mixture over medium-low heat until everything has melted, stirring constantly. Attach a candy thermometer to the side of the pan.
- The first time the liquid boils it will be thin and frothy and threaten to boil over the top of your pan if you aren’t careful. This is often a sign that you have the heat a little too high and should boil more slowly.
- Cook slowly, stirring constantly, until the mixture reaches 248°, or until a small amount dropped in cold water forms a firm ball. As the mixture boils it will become thicker and thicker and the frothy bubbles will give way to a more blurpy bubble that resembles thick lava. This happens gradually, but you'll notice it around 230° and higher. This is when you really have to pay attention and watch the temperature carefully, as it tends to move more quickly from 230° up. The whole process will take about 2 hours.
- If you desire a softer caramel you could aim for 246°F or 247°F, but for best results I recommend shooting for 248°F. If you go too far, the candy will be brittle and harder to cut.
- Remove from heat before the caramel darkens and the bubbly texture roughens
- Remove the pan from the heat, and carefully stir in the vanilla; the mixture will bubble and boil.
- Quickly pour the caramel into the prepared pans. Scrape the caramel that doesn’t pour readily from the pan into a buttered “scrap” pan. This is for sampling.
- Wait 30 minutes, then sprinkle with coarse-flake sea salt, if desired. You need to wait for this step so that the salt doesn’t completely melt into the candy.
- Cover the candy securely, and refrigerate.
- Remove the candy from the pan by loosening its edges with a knife or offset spatula, and banging the pan on a cutting board until the slab releases from the pan. Allow the candy to warm up a bit if it's hard, or it'll shatter when you bang the pan.
- Cut the caramels into squares, and wrap in waxed paper. Store in the refrigerator for longest shelf life. Wrapped caramels can also be frozen.