Sweet Surrender Homemade Caramels Candy to Melt For

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the caramels out later.
2. In the saucepan, combine the butter, sugar, heavy cream, corn syrup, and salt.
3. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
4. Once the mixture is smooth, stop stirring and insert the candy thermometer. Continue cooking, without stirring, until the mixture reaches 245°F (118°C) – this is the 'firm-ball stage.'
5. Remove the saucepan from the heat and stir in the vanilla extract. Be careful, as the mixture will bubble.
6. Pour the caramel into the prepared pan. Let it cool completely at room temperature for at least 2-3 hours, or preferably overnight.
7. Once the caramel is firm, lift it out of the pan using the parchment paper overhang. Cut into 1-inch squares using a sharp knife. Wrap each caramel individually in wax paper or cellophane.