1 cup (2 sticks) butter
2 1/4 c brown sugar
2 c. half-and-half
1 cup clear Karo corn syrup
1 tsp. vanilla
Line an 8x8 pan with parchment paper, extending over edge of pan.
In a 3-qt. heavy saucepan, melt butter over low heat. Add brown sugar, half & half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers exactly 244 degrees (this will take about 45-50 minutes). Adjust heat as necessary to maintain a steady boil.
Remove the pan from the heat and remove the thermometer. Stir in vanilla. Quickly pour caramel mixture into the pan and refrigerate until cool. When firm, use the parchment paper to lift the candy out of the pan. Use a buttered large knife or pizza cutter to cut into 2 x 1/2 inch pieces. Wrap each piece in wax paper. Makes approximately 64 pieces.
These make a great Christmas gifts for those people you never know what to get!