Handcrafted Caramels

Directions

1. Prepare a 9x13 rimmed pan by oiling the bottom and sides well with tasteless vegetable oil. Line with parchment paper arranged in a crisscross with a little overhang on the ends. Set aside.
2. Lightly oil the inside of a large saucepan or Dutch oven. Add the heavy cream, both sugars, corn syrup, and salt. Stir over medium-low heat until sugar dissolves and mixture is well combined.
3. Increase heat to medium and continue stirring until the mixture begins to boil. Stop stirring. Use a wet brush to wash down sugar crystals from the edge of the pan. Let the mixture cook undisturbed until it reaches 248°F (firm-ball stage) on a candy thermometer. If no thermometer, test a drop in cold water—it should form a firm but pliable ball.
4. Remove from heat and stir in butter and vanilla extract until melted and fully incorporated. Cutting butter into 1/2-inch cubes helps it melt evenly.
5. Carefully pour caramel into the prepared pan. Allow to cool completely at room temperature—several hours or overnight. Set on a level surface to ensure even thickness.
6. Once cooled, lift caramel sheet from the pan and transfer to a cutting surface. Trim edges and cut into desired sizes—suggested 1 1/4-inch by 1/2-inch pieces or 1-inch squares. Wrap individually in parchment or another nonstick wrap.