Easy Soft Caramels

Easy, Soft Caramels



1 c. butter

1, 16 oz. (one pound) light brown sugar

1 c. light corn syrup

2 c. half & half

1 tsp.vanilla

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. :)