Easy, Soft Caramels
1 c. butter
1, 16 oz. (one pound) light brown sugar
1 c. light corn syrup
2 c. half & half
1/4 c. heavy cream
Line 8x8" pan with parchment paper and set aside. In large saucepan, melt butter over low heat. Add brown sugar, corn syrup, and half & half and mix well. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to medium, and continue boiling, stirring mixture frequently until it reaches 240º when tested with a candy thermometer. Remove from heat and stir in vanilla and cream. Quickly (and carefully) pour into prepared pan and allow to cool. When cool, use a sharp knife to cut into uniform squares and wrap each in waxed paper or parchment paper.
Store at room temperature for up to one week, if they last that long. :)