- 2 cups sugar
- 2 cups heavy whipping cream, divided
- 1 3/4 cup light corn syrup
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- parchment paper
- Place candy thermometer in a large, heavy-bottomed saucepan and grease a 9×13-inch baking dish with butter or butter-greased parchment paper.
- Combine sugar, corn syrup and butter, plus 1/4 cup cream in saucepan over medium-high heat and bring to a boil, stirring continuously.
- Once boiling (and continuing to stir), slowly pour in remaining heavy cream.
- While stirring, monitor thermometer until it reaches soft-ball stage (236-240º F).
- Optional: have a glass of cold water next to your workstation and when caramel approaches soft ball stage, take a spoonful and place it in cold water.
- After 3-4 seconds, take caramel in your fingers; it should form a firm, soft ball, but should not be hard. It should still be malleable to the touch.
- At this stage, caramel will turn transparent. Remove from heat and stir in vanilla extract and salt, if using.
- Pour into prepared and greased dish, then let cool and cut into squares or rectangles. Optional: wrap in parchment paper.