1 cup sugar

1 cup heavy cream

1/2 cup unsalted butter

1 cup light corn syrup

1 1/2 tsp vanilla extract

canola oil for greasing

candy thermometer

 

Line an 8 x 8 pan with foil and brush with canola oil.

 

In a medium saucepan over high heat cook the sugar without stirring until it begins to melt and boil at which time you can stir slowly with a metal spoon until melted (about 1 minute). Remove from heat and add cream. The sugar will harden almost immediately. Then add in the butter and corn syrup. Attach candy thermometer and return saucepan to stove over low heat, stirring occasionally for around 30 minutes until mixture liquefies. (This is a challenging spot as it seems as though it will never happen and then it just does.) Once that happens, turn the heat up and cook caramel mixture until the thermometer reaches 238 degrees F.

Remove from stove and stir in the vanilla. Then pour into prepared 8 x8 pan. Cool caramel for at least 30 minutes, lift from pan, remove foil and place on an oiled cutting board. Using an oiled knife, cut caramel into 1" squares. (I found it worked best when the caramel had sat for a while on the cutting board and when I ran my knife under hot water and then oiled it - the caramel did not stick to the knife.)

Wrap the individual pieces in 4 x 4 wrappers and then package them in a larger plastic bag with pretty ribbon.

 

I gave one to Jim to test and he's already addicted as I caught him taking a couple for "dessert."