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INGREDIENTS
- 2 cups heavy cream
- 2 1/4 cups granulated sugar
- 6 tablespoons unsalted butter
- 1 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
INSTRUCTIONS
Grease a 9x13 baking pan well with vegetable oil. Line pan with parchment paper and grease paper as well. Set aside.
In a 4-quart heavy-bottomed saucepan, bring cream, sugar, butter and corn syrup to a boil. Continue to boil until 248 degrees is reached on a candy thermometer. Take the temperature at different spots in the kettle as it can variate. Swirl pan every so often to evenly heat.
When the temperature reaches 248 degrees, remove from heat and stir in salt and vanilla. Immediately pour into prepared pan.
Cool 6-8 hours or up to 24 to allow caramel to set up.
Use parchment sling to remove caramels from pan. Remove caramels from parchment and cut with a large sharp knife. The caramels are slightly sticky, so to keep the shape and keep from sticking to each other, individually wrap in parchment papers or wax paper.
FOR TURTLE CARAMELS
Sprinkle 1 cup toasted and chopped pecans over hot caramel. Let cool. Drizzle over 1/2 cup melted semi-sweet chocolate. Let chocolate cool before cutting.
FOR SALTED CARAMELS
Let caramels cool 30 minutes then sprinkle 3-4 tablespoons flaky sea salt over caramels. Finish cooling and cut.
