Classic Caramel Candies

By amt2mf

Ingredients

• Vegetable oil, for baking sheet
• 2 cups heavy cream
• 2 1/4 cups sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1 1/4 cups light corn syrup
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract

Details

Preparation time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.