2 cups granulated sugar
2 cups cream
1 cup corn syrup
2 sticks butter
1 tsp vanilla
coarse salt for garnish, if desired
Line a 9 x 13-inch pan with heavy-duty foil, allowing overhangs on both ends.
In a large, heavy-duty saucepan, combine the sugar, half the cream, the corn syrup, and the butter. Cook over medium heat while stirring until the butter is melted and the sugar is completely dissolved. Increase the heat to high and bring mixture to a boil. Cook, without stirring, until the temperature reaches 248 degrees on a candy thermometer. This will take about a half hour.
Combine the remaining cream and the vanilla; very carefully pour into the caramel mixture. Watch our as the mixture may bubble up! Cook about 10 more minutes until the temperature goes back to 248 degrees.
Pour the hot mixture into the prepared pan and sprinkle with the coarse salt, if using. Allow to cool slightly then cover with plastic wrap. Let stand at room temperature for at least 4 hours up to overnight.
Place parchment paper on counter and turn the caramel out onto the paper. Peel off the foil.
To cut caramel, cut crosswise into 10 strips then cut each strip into 5 caramels.
I got this recipe last year from an all you magazine. Yummy!