Caramels
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4 tablespoons unsalted butter, more for greasing pan
1 1/2 cups heavy cream, preferably not ultrapasteurized
2 cups sugar
1/2 cup light corn syrup
Pinch salt
1 1/2 teaspoons vanilla extract

1. Lightly grease a 9-inch-square baking pan. Combine all ingredients
except vanilla in a broad saucepan or deep skillet and turn heat
to medium-low. Cook, stirring occasionally, until sugar dissolves.

2. Mixture will bubble and darken; when color is dark beige and
mixture measures 235 degrees on a candy thermometer, it is
butterscotch sauce. (Use immediately or refrigerate for up to
several weeks; warm in a microwave oven or over hot water to
soften.) To make caramels, keep cooking and stirring until mixture
is even darker, nearly brown, and measures 245 degrees (or until a
piece of it forms a firm ball when dropped into a glass of cold
water).

3. Stir in the vanilla and pour into prepared pan. Cool, then remove
from pan in a block and refrigerate, but not for too long - what
you want is a mixture cool enough so that it's not too sticky, but
not so cold that it's solid; this is the easiest state in which to
cut and wrap.

4. Use a sharp knife to cut caramel into pieces, then wrap each
square in waxed paper or plastic wrap. These keep for weeks,
especially if refrigerated, but are best eaten fresh and at room
temperature. Yield: At least 50 caramels


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