Ingredients:

  • 1 cup (227g) unsalted butter, cut into 1-tablespoon pieces
  • 1 cup (240ml) heavy cream (at least 36% fat), divided
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving overhang.
  2. In a saucepan, combine butter, 1/2 cup heavy cream, sugar, corn syrup, and salt.
  3. Cook over medium heat, stirring, until butter is melted and sugar dissolved.
  4. Bring to a boil, clip candy thermometer to pan. Cook, without stirring, to 245°F (118°C).
  5. Remove from heat. Stir in remaining 1/2 cup heavy cream and vanilla extract.
  6. Pour into prepared pan. Cool completely at room temperature, then chill for 2 hours.
  7. Lift caramel out using parchment paper. Cut into 1-inch squares. Wrap each caramel.