INGREDIENTS
-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
PREPARATION
1-Place candy thermometer in a large, heavy-bottomed saucepan and grease a 9×13-inch baking dish with butter or butter-greased parchment paper.
2-Combine sugar, corn syrup and butter, plus 1/4 cup cream in saucepan over medium-high heat and bring to a boil, stirring continuously.
3-Once boiling (and continuing to stir), slowly pour in remaining heavy cream.
4-While stirring, monitor thermometer until it reaches soft-ball stage (236-240º F).
5-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.
6-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.
7-At this stage, caramel will turn transparent. Remove from heat and stir in vanilla extract and salt, if using.
8-Pour into prepared and greased dish, then let cool and cut into squares or rectangles. Optional: wrap in parchment paper.